Grilled Chicken Breasts with Potato and Tomato Salads
Nutritional values
(Percentage of daily recommendation)
| Calorie | 633 cal. | (30 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 18.3 μg | (31 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 36 mg | (300 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 1,932 mg | (48 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 140 mg | (47 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 425 mg | |||
| Cholesterol | 162 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the potato salad
- 1 kilogram predominantly waxy, small potatoes
- 1 white onion
- 100 grams Sour cream
- 100 grams Yogurt (0.1% fat)
- 2 Tbsps Mayonnaise
- 3 Tbsps white balsamic vinegar
- 4 Tbsps lemon juice
- white peppers
- salt
- sugar (to taste)
- 2 Tbsps scallions
- For the tomato salad
- 400 grams Cherry tomatoes
- 1 small, red onion
- 4 scallions
- 4 Tbsps lemon juice
- 1 generous pinch sugar
- salt
- peppers
- 2 Tbsps olive oil
- For the chicken
- 4 Chicken breasts
- Curry powder
- peppers
- salt
- 1 tsp coarsely chopped thyme
Preparation steps
For the potato salad: scrub potatoes and cook in a steamer for about 30 minutes.
Peel onion and cut into very small cubes. Whisk sour cream with yogurt, mayonnaise and vinegar, season with lemon juice, pepper, salt and sugar. Add chives and mix well. Cut potatoes into wedges and toss with sauce. Refrigerate,covered, for about 1 hour.
For the tomato salad: rinse and halve tomatoes, quarter and place in a bowl. Peel, halve and thinly slice onion. Rinse and dry scallions, cut into rings. Combine onion, scallions and tomatoes. Whisk lemon juice with olive oil and season with sugar, salt, pepper. Toss salad with the dressing.
For the chicken: rinse and pat dry chicken breasts, season with curry powder and pepper and grill on a hot grill for about 5 minutes per side. Season with salt and sprinkle with thyme. Arrange on plates and serve with potato and tomato salads.
