Sliced Chicken with Nuts and Green Spears
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
546
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 546 cal. | (26 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.3 mg | (86 %) | ||
| Vitamin K | 115.1 μg | (192 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 35.2 mg | (293 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 302 μg | (101 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,609 mg | (40 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 425 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 cups green Asparagus (lower third of the spears peeled)
- 5 Tbsps olive oil
- ⅜ cup chicken stock
- 2 Tbsps lemon juice
- 4 Chicken breasts (approx. 120 g each, sliced)
- 2 Avocados (peeled and sliced)
- 0.333 cup Walnut (chopped)
Preparation steps
1.
Fry the asparagus in 2 tbsp hot oil. Season with salt and ground black pepper and stir in the stock. Cover and steam for 5 minutes. Remove from the heat, drizzle with the lemon juice and 2 tbsp oil and leave to cool.
2.
Fry the chicken in the remaining oil until golden brown. Season with salt and ground black pepper.
3.
Arrange the avocado, chicken, asparagus and walnuts on plates. Drizzle with the asparagus liquid, season with ground black pepper and serve.
