Green Lentil and Chicken Breast Salad
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
364
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 364 cal. | (17 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 55.3 μg | (92 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 32.9 mg | (274 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,080 mg | (27 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 413 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 skinless, boneless Chicken breasts
- 1 Tbsp ground cilantro
- 2 cloves garlic cloves (grated)
- 1 pinch salt
- 1 pinch freshly ground Black pepper
- 1 lemon (juice)
- 2 Tbsps olive oil
- 1 ⅛ cups le puy Lentils
- 1 Red onion (diced)
- balsamic vinegar
- 4 ozs Arugula
- 5 cherry Tomatoes (halved)
Preparation steps
1.
Put the chicken in a bowl and add the coriander, garlic, salt, black pepper, 2 tablespoons lemon juice and oil. Mix well to coat the chicken, then cover and leave to stand for 1 hour.
2.
Heat the oven to 220°C (200° fan) 425°F gas 7.
3.
Put the chicken in a baking dish and cook for 15-20 minutes, depending on the size of the chicken breasts. To test if the chicken is cooked -insert a skewer or knife into the chicken - the juices should run clear with no trace of pink. Remove from the oven and set aside.
4.
Put the lentils in a pan, cover with water and bring to a boil. cook for 15-20 minutes, until tender.
5.
Drain the lentils, then mix with the remaining lemon juice and season to taste with salt and pepper. Add the onion and a dash of balsamic vinegar.
6.
Divide between 4 serving plates.
7.
Slice the chicken and place on top of the lentils. Add the rocket and tomatoes.
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