Grilled Chicken Salad
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 38 min.
Ready in
Calories:
409
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 409 cal. | (19 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 64.5 μg | (108 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 33.8 mg | (282 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,058 mg | (26 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 416 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Zucchini
- 2 Tbsps olive oil
- salt
- peppers
- 2 Tbsps balsamic vinegar
- 4 Chicken breasts (each around 120 grams) (approximately 4 ounces)
- 200 grams Cherry tomatoes
- 1 handful baby Spinach
- 150 grams Feta
Preparation steps
1.
Rinse the zucchini, trim and cut into diagonal slices. Drizzle with 1 tablespoon oil, season with salt and pepper and grill, turning occasionally, for 5 minutes. Remove from the grill, drizzle with balsamic vinegar and let cool.
2.
Rinse the chicken, pat dry and season with salt and pepper. Drizzle with the remaining oil and grill for 6-8 minutes, turning occasionally.
3.
Rinse the tomatoes and cut in half. Rinse the spinach, trim and spin dry. Crumble the feta and toss with the tomatoes, spinach and zucchini. Arrange on serving plates with the sliced chicken and season with salt and pepper.
