Mixed Greens with Grilled Chicken Breast
(2 votes)
(2 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
319
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 319 cal. | (15 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 12.7 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 20.5 mg | (171 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 828 mg | (21 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 270 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the chicken and salad
- 500 grams Chicken breasts (skinless)
- salt
- freshly ground peppers
- 6 Tbsps olive oil
- 1 large Romaine lettuce
- 150 grams lamb's lettuce
- 200 grams Cherry tomatoes
- 150 grams Corn (canned)
- For the vinaigrette
- 2 Tbsps White vinegar
- 1 Tbsp Orange juice
- 1 tsp medium hot Mustard
- 1 tsp honey
- 1 tsp dried oregano
Preparation steps
1.
For the chicken and salad: Rinse the chicken breasts, pat dry, season with salt and pepper and sear in a hot grill pan with 2 tablespoons olive oil on all sides. Reduce the heat and cook the chicken breasts until done.
2.
Meanwhile, rinse, trim and spin dry the romaine lettuce and mache. Cut the romaine into narrow strips. Rinse and halve the tomatoes. Rinse the corn in a sieve and drain well.
For the vinaigrette: Mix the vinegar, orange juice, mustard, honey and oregano and mix in the remaining oil. Mix all the salad ingredients and arrange on plates. Cut the meat into slices, place on the salad and serve drizzled with the vinaigrette.
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