Spicy Chicken Breast
Spicy Chicken Breast - Spicy meets sweet in a healthy salad
Healthy, because
Even smarter
Nutritional values
If you want to follow the low-carb diet - i.e. few carbohydrates, a lot of protein in one meal - this is the right choice. In addition, one portion covers almost 200 percent of the daily niacin requirement! The B-vitamin is said to be able to help with headaches and migraines.
Hot tip for the summer: Season chicken filets, prepare salad, wrap everything up - and off you go to the barbecue!
(Percentage of daily recommendation)
| Calorie | 344 cal. | (16 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 23.6 mg | (197 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,000 mg | (25 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 335 mg | |||
| Cholesterol | 102 mg |
Ingredients
- Ingredients
- 2 Chicken breasts (each about 150 grams)
- salt
- peppers
- 1 Tbsp ground paprika (hot)
- 2 Tbsps olive oil
- 4 stalks Celery (about 250 grams)
- 3 sprigs parsley
- 1 red onion
- 2 small Apple (100 grams each)
- ½ lemon
- 4 ozs Yogurt (low-fat)
Kitchen utensils
Preparation steps
Rinse chicken breasts, pat dry and place on a plate. In a small bowl mix the salt, pepper, paprika and 1 tablespoon of olive oil. Coat the chicken breasts with the mixture.
Rinse and dry celery and cut into thin slices. Finely chop the celery and set aside.
Rinse and dry parsley, pluck leaves and chop the leaves coarsely. Peel, halve and thinly slice onion.
Rinse, peel and core the apples. Cut apples into quarters and then cut into slices.
Squeeze half a lemon. Mix the juice with yogurt, salt, pepper and remaining oil in a bowl. Stir in the apple slices, onion slices and celery slices until mixed.
On a hot grill pan, cook the chicken breasts for 3-4 minutes on each side. Sprinkle chicken breasts with parsley and serve with the salad.
