Peanut Chicken on Arugula Salad
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 33 min.
Ready in
Calories:
588
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 588 cal. | (28 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.6 mg | (105 %) | ||
| Vitamin K | 128.7 μg | (215 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 37.3 mg | (311 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 20.6 μg | (46 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,058 mg | (26 %) | ||
| Calcium | 227 mg | (23 %) | ||
| Magnesium | 163 mg | (54 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 405 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts (each 120 grams)
- 60 grams Peanut butter (smooth)
- 1 splash lemon juice
- salt
- peppers
- 50 grams Sesame seeds
- 6 Tbsps vegetable oil
- 200 grams Arugula
- 150 grams Cherry tomatoes
- 40 grams chopped Shelled peanut
- 4 Tbsps balsamic vinegar
- 1 tsp honey
- 1 tsp hot Mustard
Preparation steps
1.
Rinse the chicken breasts and pat dry. Flatten with a meat mallet. Heat peanut butter in a small saucepan until melted. Season with lemon juice, salt and pepper. Brush the chicken breasts with the melted peanut butter mixture and coat with sesame seeds. Fry in 2 tablespoons vegetable oil in a non-stick pan until golden brown, 2-3 minutes on each side.
2.
Rinse arugula, trim and spin dry. Rinse and halve the tomatoes. Arrange tomatoes with the arugula on plates and sprinkle with the peanuts.
3.
Mix the vinegar with the honey, 1-2 tablespoons water, mustard and remaining oil. Season with salt and pepper.
4.
Cut the chicken into slices, arrange on the salad and serve with the dressing.
