Sandwiches with Sliced Chicken Breast and Carrot-pear Salad

0
Average: 0 (0 votes)
(0 votes)
Sandwiches with Sliced Chicken Breast and Carrot-pear Salad
share Share
print
bookmark_border Copy URL
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
355
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie355 cal.(17 %)
Protein31 g(32 %)
Fat8 g(7 %)
Carbohydrates39 g(26 %)
Sugar added0 g(0 %)
Roughage8.5 g(28 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E4.4 mg(37 %)
Vitamin K5.9 μg(10 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin16.8 mg(140 %)
Vitamin B₆0.7 mg(50 %)
Folate33 μg(11 %)
Pantothenic acid1.5 mg(25 %)
Biotin8.2 μg(18 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C10 mg(11 %)
Potassium693 mg(17 %)
Calcium84 mg(8 %)
Magnesium84 mg(28 %)
Iron3 mg(20 %)
Iodine4 μg(2 %)
Zinc2.5 mg(31 %)
Saturated fatty acids1.5 g
Uric acid239 mg
Cholesterol65 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
2 Chicken breasts (about 140 grams, with skin)
1 Tbsp Ras el hanout (Arab seasoning)
salt
2 Tbsps vegetable oil
1 large carrot
1 Pear
1 lemon (juice)
100 grams Yogurt (0.1% fat)
freshly ground peppers
8 sm slices Whole Wheat Bread
How healthy are the main ingredients?
Chicken breastsaltcarrotPearlemon

Preparation steps

1.

Preheat oven to 120°C (approximately 250°F).

2.

Rinse chicken breasts, pat dry and season with Ras el Hanout and salt. In a frying pan, fry chicken, skin-side down, in 2 tablespoons hot oil until golden-brown, 3-4 minutes. Turn chicken and fry briefly on the other side. Remove from pan and transfer to a rack with a dripping pan underneath. Bake until cooked through, about 20 minutes.

3.

Meanwhile, peel and grate carrot. Rinse and quarter pear, remove core and grate. In a bowl, mix pear with lemon juice, carrot, and yogurt. Season with salt.

4.

When chicken is cook, cut into thin slices. Spread bread slices with carrot and pear salad. Top with chicken slices and serve.

5.

Serve with a salad made from raw zucchini and carrots, or a green salad with sliced tomatoes.