An easy, healthy and tasty way to serve chicken
Wash, de-stalk and chop the fresh herbs. Mix all the dressing ingredient in a jug or jar till thoroughly combined.
Mix half the dressing with the chicken fillets and let them marinate in the fridge for 30 to 60 minutes.
Roughly chop the walnuts halves and set them aside till serving.
Wash, drain and de-stalk the spinach leaves. Make a central platform on the serving dish with half the leaves on each plate.
Wash, dry and thinly slice the tomato. Place the tomato slices on top of the spinach leaves on the serving plate.
Heat a non-stick frypan and brown the marinated chicken pieces on both sides. Add any marinade remaining from the bowl with the chicken, put a lit on the frypan and cook on a medium heat till the chicken is cooked through, about 15 minutes (depending on the size of the thigh).
Place the cooked thighs on the spinach and tomato base and sprinkle the reserved, uncooked dressing over the top of the chicken and salad.
Serve with cooked potatoes.
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Serving Size: 1 Serving (203g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 364 | ||
Calories from Fat: 289 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.1g | 43 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 18g | ||
Polyunsanturated Fat 8.4g | ||
Cholesterol 34mg | 10 % | |
Sodium 321.6mg | 11 % | |
Potassium 613.7mg | 16 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 4.1g | ||
Protein 14.5g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 364
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