Spicy Chicken Fillets with Spinach Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 529 cal. | (25 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 338.1 μg | (564 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 33.8 mg | (282 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,108 mg | (28 %) | ||
| Calcium | 248 mg | (25 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 412 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 1 tsp Cumin
- 1 tsp fennel seeds
- 1 tsp Mustard seed
- 1 tsp Coriander
- 1 tsp ground paprika (sweet)
- 3 Tbsps sunflower oil
- 4 Chicken breasts (each about 140 grams)
- 350 grams baby Spinach
- 2 Tbsps Pine nuts
- 1 Red onion
- 180 grams Feta
- 2 Tbsps Sherry vinegar
- 3 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
Crush cumin, fennel, mustard seeds and coriander finely in a mortar and mix with paprika and sunflower oil in a bowl. Rinse and par dry chicken breasts, place into a deep dish and completely coat with the mixture. Refrigerate for about 30 minutes.
Rinse and spin dry spinach, place into a bowl. Toast pine nuts in a dry pan until fragrant, remove from heat and cool. Cut feta into small cubes. Peel onion and cut into thin rings. Add feta and onion to spinach and refrigerate. Whisk olive oil with sherry and vinegar, season with salt and pepper.
Place chicken breasts into a steamer and cook for about 30 minutes over hot water bath.
Toss spinach salad with the dressing and sprinkle with nuts. Arrange chicken breasts with salad on plates and serve immediately.
