Grilled Chicken with Bean and Avocado Bowl
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(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
436
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 436 cal. | (21 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 16.2 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 1,048 mg | (26 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 226 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the chicken
- 2 large, skinless Chicken breasts (trimmed)
- 2 cloves garlic cloves (minced)
- 2 tsps Cumin
- 2 tsps Coriander
- ½ tsp paprika
- ½ tsp dried oregano
- 2 Tbsps Avocado oil
- For the salad
- 1 large, Haas Avocado (pitted and chopped)
- 1 cup canned red Kidney beans (drained)
- 1 cup baby Plum tomato (halved)
- 1 cup gluten-free corn Tortilla chip
- cilantro
- 2 Tbsps Lime juice
- salt
- freshly ground Black pepper
Preparation steps
1.
For the chicken: Preheat the oven to 190°C (170° fan) 375F | gas 5. Rub the chicken breasts with the minced garlic and then lightly crush the whole spices, sprinkling them over the chicken along with the paprika and oregano.
2.
Season with salt and pepper and drizzle with oil. Roast on a tray for 24 - 28 minutes until firm with just a little spring to the touch.
3.
Remove from the oven and leave to rest, covered loosely with foil, for 5 minutes.
4.
For the salad: Toss together the avocado, kidney beans, tomatoes, corn tortilla chips, coriander, lime juice, and seasoning in a mixing bowl.
5.
Spoon into individual dishes and serve alongside the chicken.
