Sesame Crusted Chicken and Red Cabbage Salad
Sesame Crusted Chicken and red cabbage salad - Asian inspired low carb delight
Healthy, because
Even smarter
Nutritional values
If you want to lose weight, you should consume enough protein at every meal. Chicken meat is a great source of it. Sesame may look inconspicuous, but it's full of calcium. The mineral is important for strong bones and teeth.
The coconut flakes add a slightly exotic touch to the chicken breast fillet, but they are not everyone's cup of tea. If you don't like coconut flakes, just replace them with more sesame seeds.
(Percentage of daily recommendation)
| Calorie | 510 cal. | (24 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 73.4 μg | (122 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 26.5 mg | (221 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 114 mg | (120 %) | ||
| Potassium | 1,331 mg | (33 %) | ||
| Calcium | 243 mg | (24 %) | ||
| Magnesium | 149 mg | (50 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 352 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 24 ozs Red cabbage
- 2 carrots
- 1 small Cucumber
- ½ oz ginger roots
- 1 Tbsp Lime juice
- salt
- peppers
- 1 tsp honey
- Chili powder
- 5 Tbsps Canola oil
- 22 ozs chicken breast fillets
- 2 egg whites
- 2 Tbsps Sesame seeds
- 2 Tbsps black Sesame seeds
- 3 Tbsps Coconut flakes
- 1 handful Micro- Fresh herbs
- 2 organic limes
- 2 Tbsps Sour cream
Preparation steps
Clean red cabbage, remove outer leaves and stalk. Slice cabbage into very fine strips and place in a bowl. Clean and wash carrots and cucumber and slice both lengthwise into fine slices. Peel ginger and chop finely. Mix lime juice with ginger, salt, pepper, honey, 1-2 pinches of chili powder and 1-2 tablespoons of oil.
Season dressing to taste, pour over red cabbage and knead with hands for a few minutes until soft. Mix in carrot and cucumber strips. Cover salad and let stand at room temperature for 1 1/2 hours.
Meanwhile, pat chicken breast fillet dry and cut lengthwise into 1-1.25 inch wide long strips. Whisk egg whites in a deep plate. Mix both types of sesame seeds with the coconut flakes in a deep plate. Salt and pepper chicken strips and toss first in egg whites, then in sesame mixture. In an ovenproof large skillet, heat the remaining oil. Sauté chicken strips in it for 4-5 minutes over medium heat. Turn, place the pan with the meat in a preheated oven at 200 °C /400 °F and cook the meat for 7-9 minutes.
Season red cabbage salad again with salt and pepper. Place chicken strips in a baking dish lined with baking or parchment paper. Wash micro herbs and limes, cut limes in half. Sprinkle chicken with micro herbs and serve with red cabbage salad, lime halves and sour cream.
