Spinach Salad with Pan-Roasted Chicken Breasts
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
664
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 664 cal. | (32 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 300.1 μg | (500 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 34.1 mg | (284 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 176 μg | (59 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 24.8 μg | (55 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,122 mg | (28 %) | ||
| Calcium | 225 mg | (23 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 412 mg | |||
| Cholesterol | 373 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the croutons
- 2 slices white bread
- 2 Tbsps butter
- For the salad
- 300 grams younger Spinach
- 4 Chicken breasts
- 1 red onion
- 4 hard boiled eggs
- 2 Tbsps vegetable oil
- 20 grams butter
- 3 Tbsps olive oil
- 4 Tbsps Basil pesto (from a jar)
Preparation steps
1.
For the salad: Rinse spinach and shake dry. Season chicken breasts with salt and pepper. Heat oil and butter in a pan and fry the chicken breasts on each side for about 5 minutes.
2.
Peel eggs and cut into slices.
3.
For the croutons: Cut white bread into cubes and fry in a skillet in 2 tablespoons hot butter.
4.
Cut chicken breasts diagonally into slices. Carefully mix spinach and chicken pieces in a bowl. Serve salad on plates garnished with the egg slices, sprinkled with croutons and drizzled with pesto.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
