Sliced Chicken with Bean and Beets
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
541
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 541 cal. | (26 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.3 g | (38 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 9.7 μg | (16 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 35.1 mg | (293 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,139 mg | (28 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 160 mg | (53 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 678 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 18 ozs with stems and leaves Beets (leaves removed and reserved)
- 3 cups cooked chickpeas (drained)
- 2 shallots (sliced)
- 1 Tbsp extra virgin olive oil
- 2 Tbsps lemon juice
- salt
- freshly ground Black pepper
- For the chicken
- 4 small, skinless Chicken breasts
- 1 ½ Tbsps Avocado oil
Preparation steps
1.
For the salad: Cook the beetroot and stems in a large saucepan of salted, boiling water for 10 - 12 minutes or until tender.
2.
Drain well and refresh in iced water. Once cool enough to handle, split the beets in half.
3.
For the chicken: Preheat the grill to hot. Arrange the chicken on a grilling tray and season with salt and pepper.
4.
Drizzle with oil and grill for 14 - 18 minutes, turning occasionally, until cooked through and firm to the touch.
5.
Remove from the grill and leave to rest, covered with foil, for 5 minutes.
6.
Meanwhile, toss together the beetroot, beetroot leaves, chickpeas, shallots, extra-virgin olive oil, and lemon juice in a mixing bowl. Season to taste with plenty of salt and pepper.
7.
Spoon onto serving plates. Slice the chicken and serve alongside the salad.
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