Herb Chicken Breast with Salad
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
322
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 322 cal. | (15 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.9 g | (60 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 22.3 μg | (37 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 19.2 mg | (160 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,106 mg | (28 %) | ||
| Calcium | 202 mg | (20 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 330 mg | |||
| Cholesterol | 171 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Chicken breasts (500 g)
- parsley (per 1/2 bunch)
- thyme (per 1/2 bunch)
- Basil (per 1/2 bunch)
- 6 Tbsps olive oil
- 2 small fresh Artichoke
- 2 hard-boiled eggs
- 200 grams Dandelion greens
- Chives (for garnish)
Preparation steps
1.
Rinse the chicken, pat dry and season with salt and pepper. Rinse the herbs, pluck the leaves from the stems, finely chop and mix with olive oil. Place each chicken breast in a large piece of aluminum foil and drizzle with the herb marinade. Seal the foil well, place packets on a baking sheet and cook in an oven preheated to 200°C (approximately 375°F) for 35 minutes.
2.
Rinse the dandelion greens and tear into small pieces. Peel the artichokes, trim the choke and cut into quarters. Peel the eggs and cut in half.
3.
Remove the chicken carefully from the foil, cut into slices, arrange on plates, pour the hot herb marinade over the top and season with salt and pepper. Top with dandelion greens, artichokes and egg halves and garnish with chives.
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