Sliced Chicken with Bean and Beets

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Sliced Chicken with Bean and Beets
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
480
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie480 kcal(23 %)
Protein39.75 g(41 %)
Fat15.23 g(13 %)
Carbohydrates46.76 g(31 %)
Sugar added0 g(0 %)
Roughage13.08 g(44 %)
Vitamin A12.71 mg(1,589 %)
Vitamin D0.09 μg(0 %)
Vitamin E0.72 mg(6 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.23 mg(21 %)
Niacin20.23 mg(169 %)
Vitamin B₆0.79 mg(56 %)
Folate355.75 μg(119 %)
Pantothenic acid1.39 mg(23 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C10.91 mg(11 %)
Potassium1,016.8 mg(25 %)
Calcium95.43 mg(10 %)
Magnesium114.37 mg(38 %)
Iron5.53 mg(37 %)
Zinc3.21 mg(40 %)
Saturated fatty acids2.31 g
Cholesterol73.1 mg
Author of this recipe:
How healthy are the main ingredients?
shallotolive oilsaltChicken breastAvocado oil

Ingredients

for
4
For the salad
18 ounces
with stems and leaves beetroot (leaves removed and reserved)
3 cups
cooked chickpeas (drained)
2
shallots (sliced)
1 tablespoon
extra virgin olive oil
2 tablespoons
freshly ground Black pepper
For the chicken
4
small, skinless Chicken breasts
1 ½ tablespoons

Preparation steps

1.
For the salad: Cook the beetroot and stems in a large saucepan of salted, boiling water for 10 - 12 minutes or until tender.
2.
Drain well and refresh in iced water. Once cool enough to handle, split the beets in half.
3.
For the chicken: Preheat the grill to hot. Arrange the chicken on a grilling tray and season with salt and pepper.
4.
Drizzle with oil and grill for 14 - 18 minutes, turning occasionally, until cooked through and firm to the touch.
5.
Remove from the grill and leave to rest, covered with foil, for 5 minutes.
6.
Meanwhile, toss together the beetroot, beetroot leaves, chickpeas, shallots, extra-virgin olive oil, and lemon juice in a mixing bowl. Season to taste with plenty of salt and pepper.
7.
Spoon onto serving plates. Slice the chicken and serve alongside the salad.