Grilled Chicken with Baby Chard and Pears
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 23 min.
Ready in
Calories:
451
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 451 cal. | (21 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 17.1 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 30.8 mg | (257 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 795 mg | (20 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 393 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the chicken and salad
- 4 Chicken breasts (each 160 grams)
- 4 Pear
- salt
- freshly ground peppers
- 1 bunch Sage (about 20 grams)
- 3 Tbsps olive oil
- 2 handfuls Baby chard
- For the dressing
- 4 Tbsps olive oil
- 1 Tbsp sherry
- 3 Tbsps lemon juice
- Sea salt
- 1 pinch sugar
Preparation steps
1.
For the chicken and salad, rinse the chicken breast halves, pat dry and cut in half horizontally. Rinse the pears, peel, halve and cut out the cores. Brush chicken and pears with oil and season the chicken breasts with salt and pepper. Cook on a preheated barbecue grill for 6-8 minutes. Pluck the sage leaves and sprinkle half over the chickens breasts during the last 2 minutes of grilling.
2.
Rinse chard, trim and drain well.
3.
For the dressing, whisk olive oil with 2 tablespoons of water, sherry, lemon juice, sea salt and sugar until smooth.
4.
Arrange the chicken and pears with the chard on plates and sprinkle with the remaining sage.
5.
Serve dressing with the salad and chicken.
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