Sliced Chicken and Bacon with Leaves

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Sliced Chicken and Bacon with Leaves
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Health Score:
Health Score
7,1 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
607
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie607 kcal(29 %)
Protein35.56 g(36 %)
Fat39.51 g(34 %)
Carbohydrates33.73 g(22 %)
Sugar added0 g(0 %)
Roughage4.09 g(14 %)
Vitamin A47 mg(5,875 %)
Vitamin D0.2 μg(1 %)
Vitamin E2.52 mg(21 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.17 mg(15 %)
Niacin20.95 mg(175 %)
Vitamin B₆0.85 mg(61 %)
Folate41.29 μg(14 %)
Pantothenic acid1.01 mg(17 %)
Biotin0.91 μg(2 %)
Vitamin B₁₂0.43 μg(14 %)
Vitamin C38.52 mg(41 %)
Potassium1,222.59 mg(31 %)
Calcium53.44 mg(5 %)
Magnesium62.13 mg(21 %)
Iron2.58 mg(17 %)
Iodine0.19 μg(0 %)
Zinc1.63 mg(20 %)
Saturated fatty acids8.28 g
Cholesterol94.12 mg
Author of this recipe:
How healthy are the main ingredients?
Chicken breastparsleyWatercress

Ingredients

for
4
Ingredients
4
Chicken breasts (approx. 120-150 g each)
1 teaspoon
1 tablespoon
4 slices
freshly ground peppers
1 tablespoon
For the salad
5 cups
small potatoes
½ bunch
scallions (roughly chopped)
1 bunch
For the dressing
3 tablespoons
1 teaspoon
2 tablespoons
4 tablespoons
freshly ground peppers
Preparation

Kitchen utensils

1 Pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Peeler, 1 Sieve, 1 Slotted spoon, 1 Paper towel, 1 Citrus juicer, 1 Nutmeg grater

Preparation steps

1.
Peel the potatoes, halve if necessary and cook in boiling, salted water for about 25 minutes.
2.
Wash and trim and slice the scallions. Drain the potatoes and cut into bite-size pieces.
3.
Mix the vinegar with the mustard, salt and pepper and beat in the oils to make a dressing.
4.
Put the potatoes and scallions into a bowl, add the dressing, mix well and let stand.
5.
Wash the watercress and lettuce leaves, shake dry and tear into smaller pieces.
6.
Halve the chicken breasts lengthways, or cut into pieces, and season with salt and pepper. Heat the oil and butter in a skillet and fry the bacon until crisp. Take out and drain on paper towel.
7.
Then fry the chicken breasts on both sides in the fat left in the skillet (about 8 minutes). Sprinkle with parsley and cook for a little while longer, then take out.
8.
Put the potato salad on plates with the watercress and lettuce, add the chicken and bacon and serve.