Mixed Greens with Plums and Chicken Breast
Healthy, because
Even smarter
Nutritional values
This dish is packed with lean protein from the chicken and antioxidants from the plums.
This dish pairs beautifully with a simple side salad in a balsamic vinegar dressing.
(Percentage of daily recommendation)
| Calorie | 388 cal. | (18 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 44.3 μg | (74 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 30.8 mg | (257 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 806 mg | (20 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 381 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 4 Chicken breasts (each around 4 oz)
- salt
- freshly ground peppers
- 6 Tbsps olive oil
- 4 Plum
- 8 ozs mixed Lettuce (such as arugula, Oakleaf, Lollo rosso and bionda)
- 1 handful Watercress
- 1 Red Bell pepper
- 1 Red onion
- 4 Tbsps white balsamic vinegar
- 1 Tbsp lemon juice
- 1 tsp honey
Preparation steps
Rinse the chicken breasts, pat dry and season with salt and pepper. Heat 1-2 tablespoons hot oil over high heat and sear the chicken breasts until golden brown on both sides, around 1-2 minutes. Reduce heat to low and cook for 5 minutes, until cooked through.
Rinse the plums, cut in half, pit and slice. Rinse the lettuce and watercress, spin dry, trim and pluck into small pieces. Rinse the pepper, cut in half, remove the seeds and pith and cut into fine strips. Peel the onion, halve and cut into strips.
Whisk together the vinegar, lemon juice, honey, remaining oil and 1-2 tablespoons water and season with salt and pepper.
Slice the chicken breasts and arrange on serving plates along with the salad ingredients. Serve drizzled with the dressing.
