Adapted from the Blood Sugar diet - lunch recipe 200 calories
Clean and dice the chicken. Peel the garlic. Finely chop the rosemary.
Heat some oil in a frying pan over a medium heat and add the chicken and rosemary. Crush the garlic into the pan and mix together well. Fry for about 10 mins or until browned and cooked.
Put the steaming pot on to boil.
Drain and rinse the butterbeans
Trim the green beans and place in the steaming tray. Steam for about 3 mins then add the butterbeans for another 3 mins.
Trim and finely slice the red onion.
In a large bowl, mix together the chicken and beans with the red onion and walnuts.
Whisk the oil, mustard and vinegar in a small bowl then pour over the salad and gently toss.
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Serving Size: 1 Serving (180g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 177 | ||
Calories from Fat: 49 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 58mg | 18 % | |
Sodium 111.1mg | 4 % | |
Potassium 386.2mg | 10 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 4g | ||
Protein 25.1g | 36 % | |
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: 177
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