Corn Salad with Healthy Chicken
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
329
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 329 cal. | (16 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 78.3 μg | (131 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.3 mg | (261 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 904 mg | (23 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 399 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the chicken
- 4 skinless, boneless Chicken breasts
- 3 Tbsps Lime juice
- 1 Tbsp olive oil
- ½ tsp salt
- 1 tsp freshly ground Black pepper
- For the salsa
- 6 scallions (cut into rings)
- 5 ozs sweet Corn
- 1 red pepper (seeds removed; finely diced)
- 1 small chili pepper (seeds removed; finely chopped)
- 1 large, ripe Tomato (finely chopped)
- 1 Tbsp chopped cilantro
- 1 Tbsp extra virgin olive oil
- 1 Tbsp honey
- 1 clove garlic cloves (crushed)
- 1 Lime (juice)
- salt
- peppers
- To garnish
- Lime wedge
- Lettuce
Preparation steps
1.
For the chicken: place the chicken breasts in a non-metal bowl.
2.
Mix together the lime juice, oil, salt and pepper. Pour over the chicken and toss the chicken in the mixture. Cover and leave to stand for 1 hour.
3.
For the salsa: mix together the vegetables and coriander. Stir together the remaining ingredients and stir into the vegetables. Toss until well mixed. Leave to stand at room temperature for about 20 minutes before serving.
4.
Heat the grill.
5.
Remove the chicken from the marinade (discard the marinade) and grill for 4-5 minutes on each side until cooked through. To test if the chicken is cooked -insert a skewer or knife into the chicken - the juices should run clear with no trace of pink.
6.
Place on serving plates and spoon the salsa on top. Garnish with lime wedges and lettuce.
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