Chicken breast fillets with salad, baked sweet potato and potato

45 min
Type of dish: Harvard plate, Vegetables, Birds
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 25.0 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 2.5 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
514.54
kcal
Carbohydrates
39.48
g
Proteins
48.72
g
Lipids
16.77
g
Sugars 2.44 g
Salt (Sodium) 1080.08 mg
Folic acid 90.4 ug
Vitamin C 46.71 g
Vitamin A 45.35 ug
Zinc 2.21 mg
Iron 4.9 mg
Calcium 99.94 mg
Cholesterol 138.05 mg
Polyunsaturated fatty acids 2.89 g
Monounsaturated fatty acids 9.61 g
Saturates 3.33 g
Fiber 7.2 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.