Healthy Sliced Chicken with Grain Salad
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
570
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 570 cal. | (27 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 11 μg | (18 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 33.4 mg | (278 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 698 mg | (17 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 389 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Preparation steps
1.
Prepare the pesto by placing the basil, pine nuts, extra-virgin olive oil, garlic and a seasoning in a food processor. Blitz until smooth.
2.
Add the Parmesan and pulse until a thicker consistency is reached. Cover and chill until needed.
3.
Place the bulgur wheat in a slow cooker and cover with boiling water. Add the red pepper and seasoning and stir once. Cover with a lid and cook on a low setting for 1 hour.
4.
Meanwhile, preheat the oven to 190°C (170°C fan) | 375F | gas 5.
5.
Fluff the bulgur with a fork after 1 hour and stir through 1 tbsp of the pesto. Turn the slow cooker off and keep the bulgur covered with a lid.
6.
Coat the chicken breasts in the oil and season well. Arrange on a baking tray and bake for 12-15 minutes until firm yet springy to the touch.
7.
Remove from the oven and let them rest for a few minutes before slicing thinly. Spoon some of the pesto bulgur wheat onto serving plates.
8.
Arrange the sliced chicken breast next to the bulgur and spoon some extra pesto next to it before serving.
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