Chicken Skewers with Lentil Salad
Chicken Skewers with Lentil Salad - A protein-packed dish
Nutritional values
(Percentage of daily recommendation)
| Calorie | 474 cal. | (23 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13 g | (43 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 124.1 μg | (207 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 27.7 mg | (231 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,072 mg | (27 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 369 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 300 grams green Lentils
- 1 bay leaf
- 3 peppercorns
- salt
- 600 grams Chicken breasts
- peppers
- 2 Tbsps vegetable oil
- lemons
- 1 bunch parsley
- 3 Tbsps olive oil
Preparation steps
Soak the lentils overnight. The next day, drain them, place with the bay leaf, peppercorns and 1 pinch of salt in a saucepan, cover with water and cook about 45 minutes over medium heat.
Meanwhile, rinse the chicken breast fillet with cold water, pat dry and cut into bite-sized cubes. Thread onto wooden skewers and season with salt and pepper. Heat the vegetable oil in a pan and cook the chicken skewers over medium heat around until golden brown.
Drain the lentils and let cool. Squeeze half a lemon. Rinse the parsley, shake dry, pluck the leaves and mix with olive oil, 2 tablespoons of lemon juice and the lentils. Season lentil salad with salt and pepper, transfer to plates and serve the chicken skewers on top.
