Grilled Chicken with Asian Salad
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
611
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 611 cal. | (29 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 21.6 μg | (36 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 34.5 mg | (288 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 1,051 mg | (26 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 142 mg | (47 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 516 mg | |||
| Cholesterol | 127 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Couscous (Instant)
- 400 milliliters Vegetable broth
- 2 carrots
- 4 sprigs cilantro
- 200 grams chickpeas
- 4 Chicken breasts (ready to cook, skinless)
- 1 tsp Curry powder
- 1 pinch ground Cumin
- 1 pinch ground cilantro
- 1 pinch Chili powder
- 2 Tbsps vegetable oil
- 130 grams Natural yogurt
- 1 Tbsp Lime juice
- salt
- peppers (from the mill)
- 1 splash lemon juice
Preparation steps
1.
Put couscous in a bowl, pour over hot stock and let soak for about 10 minutes.
2.
Cut carrots with a vegetable peeler into long, narrow strips. Rinse cilantro, shake dry and pluck off the leaves. Rinse chickpeas over a colander and drain.
3.
Heat the grill.
4.
Rinse meat, pat dry, cut lengthwise into two slices.
5.
Sprink meat with mixture of spices, oil, yogurt and lime juice. Place on hot grill and grill on each side for about 5 minutes.
6.
Loosen couscous with a fork and mix with carrots, chickpeas, cilantro, lemon juice, salt and pepper. Serve with meat on a plate.
