Mint and Cucumber Salad with Grains and Chicken
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
331
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 331 cal. | (16 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 83.7 μg | (140 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.3 mg | (261 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 969 mg | (24 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 389 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 cloves garlic cloves (finely chopped)
- 1 tsp ground Cumin
- 1 tsp paprika
- 3 Tbsps chopped parsley
- 3 Tbsps chopped cilantro
- 1 preserved lemon (finely chopped)
- 2 Tbsps lemon juice
- 2 Tbsps olive oil
- 4 skinless, boneless Chicken breasts
Preparation steps
1.
Whisk together all the ingredients, except the chicken, or blend to a paste in a food processor.
2.
Put into a bowl and add the chicken. Coat the chicken on both sides in the mixture. Cover and marinate for at least 1 hour.
3.
Heat the grill.
4.
Cook the chicken under the grill for 5-7 minutes on each side until the chicken is cooked through, with no pink juices remaining when pierced with a knife.
5.
Place the quinoa and 1cup cold water in a pan over a high heat. Cover and bring to aboil. Reduce the heat and simmer for 10-2 minutes until the water is absorbed. Drain well and put into a large bowl.
6.
Whisk together the lemon juice and oil. Season with salt and pepper. Add the remaining ing redients to the quinoa and toss to combine.
7.
Serve the chicken warm or cold with quinoa parsley salad.
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