Zucchini Carrot Noodles with Poached Chicken
Zucchini carrot noodles with poached chicken - The delicious vegetable pasta fills you up with just a few calories.
Healthy, because
Even smarter
Nutritional values
In addition to plenty of protein, B vitamins and iron, poultry meat also contains copper, potassium and zinc. The vegetable noodles contain hardly any calories and carbohydrates, but thanks to the dietary fiber they make you feel full for a long time - perfect for those who follow the low-carb principle.
To get even more healthy ingredients, wash carrots thoroughly rather than peeling them.
(Percentage of daily recommendation)
| Calorie | 375 cal. | (18 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 51.4 μg | (86 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 26.3 mg | (219 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,250 mg | (31 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 373 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 10 ozs Chicken breasts (fillets)
- salt
- 32 ozs Zucchini
- 7 ozs carrots
- 4 ozs Endive
- 1 Tbsp sesame oil
- 3 Tbsps soy sauce
- 1 splash Sambal oelek
- 1 Tbsp Lime juice
- peppers
- 1 tsp Coconut oil
Preparation steps
Rinse chicken breasts, pat dry with paper towels and cook in plenty of boiling salted water for about 20 minutes.
Meanwhile, clean and wash the zucchini. Clean and peel carrots. Cut both into long strips with a spiral cutter or peeler. Clean and wash chicory and divide into individual leaves.
Heat sesame oil in a frying pan. Sauté vegetable noodles in it for 5 minutes over medium heat. Add chicory and continue to sauté for 2-3 minutes. Season with 2 tablespoons soy sauce, sambal oelek, lime juice, salt and pepper.
Remove chicken, drain, pat dry and slice. Heat the coconut oil in a frying pan. Toss the meat in the oil over low heat for 2-3 minutes and deglaze with remaining soy sauce. Season with salt and pepper and serve with the zucchini-carrot noodles.
