Spinach Salad with Pan-Roasted Chicken Breasts
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(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
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)
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.
