Salad with Roasted Chicken Breast
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
202
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 202 cal. | (10 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 67.4 μg | (112 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 402 mg | (10 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Chicken breast
- 200 grams mixed Lettuce (such as arugula)
- 2 Tomatoes
- 1 Red paprika
- 100 grams Feta
- 1 Tbsp mixed, fresh Fresh herbs chopped (parsley, thyme, rosemary)
- 3 Tbsps vegetable oil
- 2 Tbsps White vinegar
- salt
- peppers (coarsely ground)
Preparation steps
1.
Rinse chicken breast, pat dry and gently tenderize to flatten. Season with salt and pepper on both sides and cook in 1 tablespoon hot oil for about 4 minutes on each side or until golden brown. Remove and let rest covered with aluminum foil.
2.
Rinse lettuce, trim and arrange on plates. Rinse tomatoes, remove stems and slice. Rinse paprika, cut in half, remove seeds and cut into strips. Add tomatoes and pepper to salad.
3.
Drizzle salad with oil and vinegar. Season with salt and top with slices of chicken breast.
4.
Crush feta cheese with a fork and mix with chopped herbs. Sprinkle over salad and serve.
