Herb Chicken Breast with Salad

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Herb Chicken Breast with Salad
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
322
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie322 cal.(15 %)
Protein32 g(33 %)
Fat19 g(16 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage17.9 g(60 %)
Vitamin A0.8 mg(100 %)
Vitamin D0.8 μg(4 %)
Vitamin E4.2 mg(35 %)
Vitamin K22.3 μg(37 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin19.2 mg(160 %)
Vitamin B₆0.8 mg(57 %)
Folate155 μg(52 %)
Pantothenic acid1.9 mg(32 %)
Biotin15.4 μg(34 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C48 mg(51 %)
Potassium1,106 mg(28 %)
Calcium202 mg(20 %)
Magnesium89 mg(30 %)
Iron6 mg(40 %)
Iodine11 μg(6 %)
Zinc2.6 mg(33 %)
Saturated fatty acids3.2 g
Uric acid330 mg
Cholesterol171 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
2 Chicken breasts (500 g)
parsley (per 1/2 bunch)
thyme (per 1/2 bunch)
Basil (per 1/2 bunch)
6 Tbsps olive oil
2 small fresh Artichoke
2 hard-boiled eggs
200 grams Dandelion greens
Chives (for garnish)
How healthy are the main ingredients?
olive oilChicken breastparsleythymeBasilArtichoke

Preparation steps

1.

Rinse the chicken, pat dry and season with salt and pepper. Rinse the herbs, pluck the leaves from the stems, finely chop and mix with olive oil. Place each chicken breast in a large piece of aluminum foil and drizzle with the herb marinade. Seal the foil well, place packets on a baking sheet and cook in an oven preheated to 200°C (approximately 375°F) for 35 minutes.

2.

Rinse the dandelion greens and tear into small pieces. Peel the artichokes, trim the choke and cut into quarters. Peel the eggs and cut in half.

3.

Remove the chicken carefully from the foil, cut into slices, arrange on plates, pour the hot herb marinade over the top and season with salt and pepper. Top with dandelion greens, artichokes and egg halves and garnish with chives.