Grilled Chicken and Tomato Salad
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
427
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 427 cal. | (20 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 78.2 μg | (130 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.5 mg | (263 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,140 mg | (29 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 381 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ cup olive oil (divided)
- 2 Tbsps chopped, fresh oregano
- 2 Tbsps Red wine vinegar
- salt (to taste)
- freshly ground Black pepper (to taste)
- 4 boneless, skinless Chicken breasts (halves)
- 1 large Red onion (peeled, cut through root end into 1/2-inch wedges)
- 3 cups Baby spinach (washed)
- 2 ½ cups cherry Tomatoes
- 1 ripe Avocado (peeled and sliced into thin wedges)
Preparation steps
1.
Prepare grill for direct grilling at medium-high heat.
2.
In a small bowl, combine 1/4 cup oil, oregano and vinegar, whisk to incorporate. Season to taste with salt and pepper.
3.
Rinse chicken under cold running water and pat dry with paper towels. Brush chicken and onion wedges with some of the remaining oil; sprinkle with salt and pepper. Grill chicken until cooked through, 7 to 8 minutes per side, and onion until tender, 3 to 4 minutes per side. Transfer to cutting board; let rest 5 minutes before slicing into bite-size pieces.
4.
Brush tomatoes lightly with oil and grill in a vegetable basket just until the skins start to burst.
5.
Meanwhile, arrange spinach in a large bowl or on large platter. Add chicken, onions, tomatoes and sliced avocados. Toss with dressing and season with salt and pepper. Serve.
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