Chicken breast fillets with salad, baked sweet potato and potato

45 min
Type of dish: Birds, Harvard plate, Vegetables
Temperature: Hot
Seasonal period: All year
Allergens:
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Chicken breast 1.0 kg
Table salt 5.0 g
Ground black pepper 0.25 g
Intense olive oil 0.025 l
lettuce assortment (mesclun) 0.2 kg
Cherry tomato 0.1 kg
Vinaigrette sauce 0.025 l
Baked sweet potato and potato 5.0 ud
See Recipe
Olive oil 0.02 l
Vinegar 0.005 l
Table salt 3.333 g
See Recipe
Sweet potato 0.5 kg
Potatoes 0.5 kg
Table salt 2.5 g
Ground white pepper 0.25 g
Sunflower oil 0.005 l
Elaboration
  • Slice the chicken breasts.
  • Halve the cherry tomatoes.

For this recipe, the following preparations are necessary:

  • Baked sweet potato and potato
  • Mixed lettuce salad.
  • Vinaigrette.
  • Grill the breasts seasoned with salt, pepper and oil.

SERVING

  • Place the chicken breasts on a plate with the salad and the baked sweet potato and potato.
Nutritional information (1 portion)
Energy
509.6
kcal
Carbohydrates
39.29
g
Proteins
48.13
g
Lipids
16.59
g
Fiber 5.77 g
Saturates 3.28 g
Monounsaturated fatty acids 9.55 g
Polyunsaturated fatty acids 2.83 g
Cholesterol 138.05 mg
Calcium 77.11 mg
Iron 3.41 mg
Zinc 2.14 mg
Vitamin A 44.41 ug
Vitamin C 45.67 g
Folic acid 89.91 ug
Salt (Sodium) 1077.87 mg
Sugars 2.44 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.