Spicy Lemony Fried Chicken with Salad
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
452
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 452 cal. | (22 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 3.6 μg | (6 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 32.2 mg | (268 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 801 mg | (20 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 390 mg | |||
| Cholesterol | 235 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the chicken
- 4 Chicken breasts (each about 150 grams)
- 1 chili pepper
- 1 whole lemon
- 2 eggs
- salt
- freshly ground peppers
- 4 Tbsps Pastry flour
- 6 Tbsps breadcrumbs
- Fat (for frying)
- For the salad
- 150 grams Endive
- 1 handful lamb's lettuce
- 4 Tbsps Yogurt (0.1% fat)
- 1 tsp honey
- 2 Tbsps white balsamic vinegar
- lemon juice
- salt
Preparation steps
1.
Rinse the chicken breasts, pat dry and cut into pieces. Rinse, trim and chop the chile pepper. Rinse lemon in hot water, wipe dry and finely grate zest. Squeeze juice from lemon. Mix the chopped chile pepper with the eggs in a bowl. Season the chicken pieces with salt, pepper and lemon juice. Dip chicken in flour, dredge in the beaten eggs and coat with the breadcrumbs. Working in batches, fry chicken in hot oil until golden brown, 3-4 minutes per batch. Drain on paper towels.
2.
Rinse endive and lamb's lettuce, trim and tear into small pieces. Mix yogurt with honey, vinegar and 2-3 tablespoons of water. Season with lemon juice and salt. Mix the salad greens with the dressing and arrange on plates. Serve with the chicken.
