Chicken and Chickpea Salad with Spinach
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Chicken and Chickpea Salad with Spinach - A very filling dish, and packed with protein.
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
380
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 380 cal. | (18 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 23.3 mg | (194 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 843 mg | (21 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 356 mg | |||
| Cholesterol | 115 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts (each about 120 grams)
- 400 milliliters chicken stock (from a jar)
- 150 grams chickpeas (drained, canned)
- 250 grams Cherry tomatoes
- 200 grams Baby spinach
- 80 grams Feta
- 4 stalks parsley
- 4 Tbsps lemon juice
- 3 Tbsps olive oil
- Sea salt
- peppers
Preparation steps
1.
Rinse chicken breasts under cold water. Bring chicken stock to a simmer in a saucepan add chicken breasts and cook over medium heat for 8-10 minutes.
2.
Meanwhile, drain chickpeas. Rinse and halve the tomatoes. Rinse spinach and spin dry.
3.
Crumble the feta. Rinse the parsley, shake dry and chop.
4.
For the vinaigrette, combine lemon juice with olive oil and season with salt and pepper.
5.
Take chicken fillets from the broth, season with salt and pepper and allow leave to cool slightly. Then tear the chicken apart with your hands and mix with the spinach, tomatoes, feta cheese, chickpeas and parsley.
6.
To serve, mix salad with vinaigrette and distribute on 4 plates.
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