Grilled Chicken with Potato Salad
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
465
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 465 cal. | (22 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 5.8 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 33.5 mg | (279 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,197 mg | (30 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 390 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams waxy potatoes
- 1 scallion
- 100 grams low-fat Yogurt (0.1% fat)
- 1 Tbsp whole-grain Mustard
- 100 grams sour Whipped cream
- 2 Tbsps white balsamic vinegar
- salt
- freshly ground peppers
- 4 Chicken breasts (each about 120 grams)
- 1 garlic clove
- 2 Tbsps olive oil
- 1 Tbsp freshly chopped rosemary
Preparation steps
1.
Rinse potatoes and steam over water in a pot for about 30 minutes. Drain, peel and let cool.
2.
For the salad dressing, rinse scallion, cut into thin rings and place in a bowl. Stir in yogurt, mustard and sour cream. Season with vinegar, salt and pepper and add a little cold water if necessary (depending on desired consistency).
3.
Preheat oven broiler (including drip pan).
4.
Rinse chicken breasts and pat dry. Peel garlic, finely chop and mix with oil and rosemary. Spread garlic oil on chicken breasts and cook under oven broiler (or on a grill), turning occasionally, for about 8 minutes. Watch carefully to avoid overbrowning.
5.
Cut potatoes into slices, mix with salad dressing and serve alongside the chicken.
6.
Serve with lettuce, if desired.
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