Spicy Chicken with Spinach Salad
Spicy Chicken with Spinach Salad - Makes you strong, full and happy!
Healthy, because
Even smarter
Nutritional values
Digestive problems were yesterday: capsaicin from the chili pepper gets the intestines moving. Green beans are rich in beta-carotene, which, when converted to vitamin A, is important for the visual process and plays an important role in the formation of skin and mucous membranes.
During the asparagus season, try the crunchy salad with green asparagus instead of beans. The green stalks offer particularly high levels of folic acid. The B vitamin is involved in cell renewal and blood formation, among other things.
(Percentage of daily recommendation)
| Calorie | 245 cal. | (12 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 180 μg | (300 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 19.3 mg | (161 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 92.6 μg | (31 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 698 mg | (17 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 6.6 μg | (3 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 264.3 mg | |||
| Cholesterol | 74.5 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 9 ozs Green beans (frozen)
- salt
- 1 red chili pepper
- 3 ozs Baby spinach
- 1 organic lime
- 18 ozs Chicken breasts (4 fillets)
- 2 Tbsps Coconut oil
- 1 Tbsp Agave syrup
- ½ bunch cilantro
- 5 ozs Coconut milk
- 1 Tbsp soy sauce
Preparation steps
Cut beans into 1/5" long pieces and cook in boiling salted water until softened but still al dente. Then drain, rinse and leave to drain. Meanwhile, cut chili pepper in half lengthwise, remove seeds, wash and cut into fine strips. Wash spinach and shake dry. Rinse lime in hot water, pat dry, grate peel and squeeze juice.
Rinse chicken fillets and pat dry. Heat oil in a frying pan. Add chili with lime zest and agave syrup and sauté over medium heat for 1 minute. Add chicken fillets and sauté for about 6 minutes on each side over medium heat until golden brown.
Meanwhile, wash cilantro, shake dry, pluck leaves, chop finely and mix with coconut milk, lime juice and soy sauce. Arrange spinach with beans on plates. Slice chicken breasts, place on top and drizzle with dressing before serving.
