Spinach Salad with Pan-Roasted Chicken Breasts

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Spinach Salad with Pan-Roasted Chicken Breasts
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Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
664
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie664 cal.(32 %)
Protein60 g(61 %)
Fat40 g(34 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage2.7 g(9 %)
Vitamin A1 mg(125 %)
Vitamin D1.8 μg(9 %)
Vitamin E8.3 mg(69 %)
Vitamin K300.1 μg(500 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin34.1 mg(284 %)
Vitamin B₆1.3 mg(93 %)
Folate176 μg(59 %)
Pantothenic acid3 mg(50 %)
Biotin24.8 μg(55 %)
Vitamin B₁₂1.9 μg(63 %)
Vitamin C40 mg(42 %)
Potassium1,122 mg(28 %)
Calcium225 mg(23 %)
Magnesium124 mg(41 %)
Iron6.6 mg(44 %)
Iodine20 μg(10 %)
Zinc4.1 mg(51 %)
Saturated fatty acids12.5 g
Uric acid412 mg
Cholesterol373 mg
Complete sugar2 g

Ingredients

for
4
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)
How healthy are the main ingredients?
Spinachwhite breadolive oilChicken breastonionegg

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.