Stuffed Chicken Breast with Lentil Salad

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Stuffed Chicken Breast with Lentil Salad
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 14 h.
Ready in
Calories:
944
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie944 cal.(45 %)
Protein81 g(83 %)
Fat50 g(43 %)
Carbohydrates40 g(27 %)
Sugar added1 g(4 %)
Roughage14.7 g(49 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.6 μg(3 %)
Vitamin E3.6 mg(30 %)
Vitamin K140.3 μg(234 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.7 mg(64 %)
Niacin39.7 mg(331 %)
Vitamin B₆1.6 mg(114 %)
Folate243 μg(81 %)
Pantothenic acid3.2 mg(53 %)
Biotin12.2 μg(27 %)
Vitamin B₁₂2.1 μg(70 %)
Vitamin C37 mg(39 %)
Potassium1,820 mg(46 %)
Calcium575 mg(58 %)
Magnesium194 mg(65 %)
Iron9.5 mg(63 %)
Iodine6 μg(3 %)
Zinc7.9 mg(99 %)
Saturated fatty acids21.2 g
Uric acid481 mg
Cholesterol181 mg
Complete sugar15 g

Ingredients

for
4
Ingredients
250 grams green Lentils
500 grams Beets
6 shallots
5 Tbsps olive oil
3 Tbsps balsamic vinegar
3 Tbsps lemon juice
1 tsp honey
salt
peppers
1 Tbsp powdered Mustard
4 Chicken breasts (140 g each)
2 sprigs Basil
250 grams Goat cheese (off the roll)
8 slices Bacon
2 sprigs Lemon balm
2 handfuls Arugula
How healthy are the main ingredients?
LentilGoat cheeseArugulaolive oilMustardhoney

Preparation steps

1.

Soak the lentils overnight in water.

2.

Rinse the beetroot and steam for about 45 minutes. Drain the lentils and boil again in unsalted water. Cover and simmer for about 30 minutes. Peel the shallot and cut into wedges. Add to the lentils during the last 10 minutes of cooking time.

3.

For the dressing, mix 2 tablespoons of olive oil with 2 tablespoons of vinegar, 2 tablespoons of lemon juice and the honey. Season with salt and pepper.

Allow the beetroot to cool slightly before peeling and cutting into pieces. Mix into the dressing.

Drain the lentils and leave to cool. Mix the mustard, the remaining vinegar and 2 tablespoons oil into the lentils and season with salt and pepper.

4.

Preheat the oven to 160ºC (approximately 325ºF).

5.

Rinse the chicken breasts, pat dry and cut each one along the edge.

Rinse the basil, shake dry and pluck off the leaves. Cut the goats cheese into cubes and stuff into the chicken with the basil. Drizzle with the remaining lemon juice and season with pepper.

Wrap each chicken breast with 2 slices of bacon and secure with toothpicks.

Heat the remaining oil in a pan and fry on both sides. Transfer to the grid in the oven (drip pan underneath) to finish cooking for about 20 minutes.

6.

Rinse the lemon balm and the arugula, shake dry and pluck into small pieces. Mix in with the lentils and serve on plates. Arrange the beetroot on top, along with the chicken breasts (halved if desired).