Sliced Chicken and Beets with Salad Leaves
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(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
478
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 478 cal. | (23 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 80.8 μg | (135 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 33.9 mg | (283 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 900 mg | (23 %) | ||
| Calcium | 372 mg | (37 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 385 mg | |||
| Cholesterol | 156 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ½ cups Beets (cut into wedges)
- 2 Tbsps olive oil
- 4 boneless, skinless Chicken breasts
- ½ cup Pine nuts
- 4 cups young Spinach
- 1 lemon (juice)
- salt
- peppers
- ¾ cup Goat cheese
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4.
2.
Toss the beetroot in the olive oil until coated on all sides and put into a large baking dish. Cook for 15 minutes, then add the chicken and cook for a further 10 minutes.
3.
Add the pine nuts and cook for a further 10 minutes. Test that the chicken is cooked by piercing with a knife - there should be no pink juices.
4.
Remove the chicken, add the spinach and lemon juice to the beetroot mixture and mix together. Cover and cook for a further 2 minutes.
5.
Cut the chicken into pieces.
6.
Mix the vegetables well and season to taste with salt and pepper. Put onto warm serving plates. Put the chicken on top and crumble over the goats’ cheese.
