Seared Chicken Breasts with Almond Pesto Pasta Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 792 cal. | (38 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 32.2 μg | (54 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 37.3 mg | (311 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 150 μg | (50 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 1,517 mg | (38 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 187 mg | (62 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 468 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 9 g |
Ingredients
Preparation steps
For the chicken: Rinse the chicken breasts and pat dry. Squeeze the juice from 2 lemons then drizzle over the chicken. Add 2 tablespoons olive oil, season with salt and pepper and turn to coat. Let stand overnight in the refrigerator.
For the pasta salad: Cook the pasta in boiling salted water until al dente then drain. Cut the sun-dried tomatoes into quarters. Peel the garlic, place in a food processor along with the almonds, parsley and 3 tablespoons oil and process until combined. Season with salt and pepper, toss with the noodles and let cool. Before serving, toss with the juice from the remaining lemon, sun-dried tomatoes and olives.
Heat 3 tablespoons oil in a large frying pan. Drain the chicken breasts from the marinade and sear until golden brown on all sides.
Arrange the chicken breasts and pasta salad on serving plates. Serve with a green salad, if desired.
