Vegetable Salad with Chicken Breast
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
359
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 359 cal. | (17 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 30.3 μg | (51 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 23.6 mg | (197 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 97 mg | (102 %) | ||
| Potassium | 819 mg | (20 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 296 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the chicken
- 600 grams Chicken breasts
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
Preparation steps
1.
Cut chicken lengthwise into wide strips. Brush with oil and season with salt and pepper. Broil on each side about 3–4 minutes until done.
2.
To make the dressing, mix lemon juice and olive oil in a bowl and season with salt and pepper.
3.
Peel papaya, cut in half, remove seeds, and cut into small pieces.
4.
Rinse cucumber and cut into bite-size pieces.
5.
Mix papaya, cucumber, and dressing together. Serve on plates topped with the chicken strips. Garnish with cilantro leaves.
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