Chicken Breast and Zucchini Salad
Vitamin K
silicon (Si)
Vitamin E
Vitamin PP
manganese (Mn)
phosphorus (P)
Description
Salad with fried zucchini, chicken breast and original almond-garlic sauce 'Ajoblanco'
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Zucchini — 115 г
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Chicken (breast, fillet) — 150 г
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Table mustard — 1 ч.л.
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Dried oregano — 1 ч.л.
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Raw almonds — 20 г
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Garlic — 1 зубчик
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Raw hazelnuts — 8 г
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Granulated sugar — 0.5 ч.л.
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Ground sweet paprika — 0.5 ч.л.
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Dried rosemary — 0.5 ч.л.
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Ground red chili pepper — 0.5 ч.л.
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Wine vinegar — 0.5 ст.л.
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Olive oil (refined) — 15 мл
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Sunflower oil (refined) — 8 мл
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Parsley (fresh) — 15 г
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Mint — 10 г
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Table salt — 0.5 ч.л.
- Slice the zucchini thinly, salt and leave for 5 minutes.
- Cut the chicken breast into medium pieces, season with salt and pepper.
- Heat a pan with sunflower oil, fry the zucchini until golden brown on both sides.
- In the same pan, fry the chicken breast until cooked through.
- For the sauce: pour boiling water over almonds and hazelnuts, leave for 5 minutes.
- Peel the nuts.
- In a blender, combine nuts, garlic, sugar, smoked paprika, rosemary, chili, wine vinegar, olive oil and a little salt.
- Blend until smooth.
- Finely chop the parsley and mint.
- Arrange zucchini on a plate, top with chicken breast, drizzle with sauce and sprinkle with herbs.
630
168 kcal / 100 g
kcal
44.1 g
11.8 g / 100 g
Protein
22.5 g
6.0 g / 100 g
Carbohydrates
43.0 g
11.5 g / 100 g
Fats
7.0 g
1.9 g / 100 g
Ash
10.5 g
2.8 g / 100 g
Fiber
68.6%
Water
7.2 g
1.9 g / 100 g
Sugars
2.1 g
0.6 g / 100 g
Starch
0.25 g
0.07 g / 100 g
Omega-3
9.88 g
2.63 g / 100 g
Omega-6
5.6 g
1.5 g / 100 g
SFA
