Grilled Chicken Sandwich
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 5 h. 36 min.
Ready in
Calories:
386
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 386 cal. | (18 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 32.3 μg | (54 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 17.1 mg | (143 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 640 mg | (16 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 201 mg | |||
| Cholesterol | 81 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 garlic cloves
- 2 Tbsps Tea leaf (Oolong)
- 4 Tbsps soy sauce
- 1 Lime (juice)
- 2 Tbsps Rice syrup
- 2 Chicken breasts (à 140 g)
- 3 Tbsps soybean oil
- 1 Cucumber
- 8 slices Toast
- 4 Tbsps Crème fraiche
Preparation steps
1.
Peel garlic cloves and cut into thin slices. Mix garlic with tea leaves, soy sauce, lime juice and rice syrup. Reserve part of the marinade. Rinse the chicken breasts, pat dry and cut into halves lengthwise. Brush with the remaining marinade, cover and refrigerate for at least 5 hours, but better overnight.
2.
Wash, peel and finely grate the cucumber. Cook the chicken slices in a frying pan in a hot oil for about 2-3 minutes per side. Toast bread slices until crispy on a grill (or in the toaster) and spread crème fraîche onto each slice. Arrange crated cucumber on 4 slices, top with chicken strips, then cover each piece with another slice of remaining bread. Cut the sandwiches diagonally and serve drizzled with the reserved marinade.
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