Tortilla with Chicken and Salsa
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
634
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 634 cal. | (30 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 37.2 μg | (62 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 32.6 mg | (272 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 1,076 mg | (27 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 381 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the chicken
- 4 Chicken breasts each 140 g (approximately 5 ounces)
- ½ tsp peppercorns
- 3 Tbsps olive oil
- 1 tsp ground paprika
- ½ tsp Curry powder
- 2 Tbsps balsamic vinegar
- 1 Tbsp honey
- salt
- For the Salsa
- 4 Tomatoes
- 1 Cucumber
- 1 Red onion
- 3 Tbsps olive oil
- Sea salt
- sugar
- lemon juice
- cayenne pepper
- For Serving
- 4 Tortillas
- freshly chopped parsley
- sour Whipped cream
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F) upper and lower heat.
2.
Rinse chicken, pat dry and cut into strips. Crush peppercorns in a mortar. Mix pepper with oil, paprika, curry, vinegar, honey and salt and brush on chicken strips. Cook with drip pan on the oven rack for 10-15 minutes.
3.
For the salsa rinse the tomatoes, remove the seeds and dice into small pieces. Rinse cucumber, cut in half lengthwise, remove seeds and dice. Peel the onion and chop. Mix tomatoes with onion, cucumber and olive oil. Season with sea salt, sugar, lemon juice and cayenne pepper.
4.
Serve the chicken with the salsa, parsley and sour cream on the tortilla.
