Sliced Chicken and Beets with Salad Leaves

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Sliced Chicken and Beets with Salad Leaves
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Health Score:
Health Score
8,9 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
480
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie480 kcal(23 %)
Protein42.7 g(44 %)
Fat26.75 g(23 %)
Carbohydrates20.53 g(14 %)
Sugar added0 g(0 %)
Roughage11.24 g(37 %)
Vitamin A3,218.35 mg(402,294 %)
Vitamin D0.09 μg(0 %)
Vitamin E7.15 mg(60 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.75 mg(68 %)
Niacin21.85 mg(182 %)
Vitamin B₆1.2 mg(86 %)
Folate696.56 μg(232 %)
Pantothenic acid1.1 mg(18 %)
Biotin0.34 μg(1 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C104.55 mg(110 %)
Potassium2,217.3 mg(55 %)
Calcium389.42 mg(39 %)
Magnesium300.61 mg(100 %)
Iron11.52 mg(77 %)
Iodine6.8 μg(3 %)
Zinc2.77 mg(35 %)
Saturated fatty acids7.42 g
Cholesterol88.1 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 ½ cups
beetroot (cut into wedges)
2 tablespoons
4
boneless, skinless Chicken breasts
½ cup
4 cups
young Spinach
1
lemon (juice)
¾ cup
How healthy are the main ingredients?
Chicken breastSpinachlemonGoat 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.