Marinated Chicken with Fruity Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 451 cal. | (21 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.5 mg | (79 %) | ||
| Vitamin K | 9.6 μg | (16 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 39.3 mg | (328 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 119 mg | (125 %) | ||
| Potassium | 1,056 mg | (26 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 493 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 1 chicken ((about 1,2 kg)
- salt
- freshly ground peppers
- 4 Limes (juiced)
- 2 garlic cloves
- sunflower oil
- 1 tsp cayenne pepper
- ½ ripe Mango
- 2 ripe Peaches
- ½ red Bell pepper
- ½ green Bell pepper
- 1 red onion
- ½ lemon (juiced)
- 8 Lime wedge
Preparation steps
Rinse chicken, pat dry and cut into 6 pieces. For the marinade, mix lime juice with 2-3 tablespoons oil and season with salt, pepper and cayenne. Peel and press garlic through a garlic press into marinade. Mix well. Place chicken pieces in a bowl. Pour the marinade over chicken. Let marinate overnight in the refrigerator.
For the salsa, peel mango and slice flesh from the pit, then cut into small cubes. Peel the peaches, halve, pit and cut into small cubes. Rinse bell peppers, remove ribs and seeds and dut peppers into small cubes. Peel the onion and chop finely. Mix mango, peach, peppers and onion with lemon juice and a little oil, then season with salt and pepper.
Place chicken pieces on a hot charcoal grill and grill on all sides until golden brown, 20-30 minutes. Divide chicken among plates, top with mango salsa and serve with lime wedges (and grilled vegetables, if desired).
