| Chicken and Broccoli Salad |
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| Servings | Prep Time |
| 2 serves | 10 minutes |
| Cook Time |
| 10 minutes |
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Ingredients
Servings: serves Units:
300 g chicken thighs 50 g asparagus 4 stalks 50 g broccoli 50 g leeks 1-2 leeks 50 g Chinese cabbage 1 tbsp butter 2 cloves garlic 1 tsp rock salt 1/2 tsp cracked pepper
Instructions
- Slice the garlic and melt the butter in a fry pan. Saute the garlic until fragrant.
- While the garlic is sauteeing, slice the chicken into strips. Place the chicken in the fry pan and cook in the garlic and butter.
- While the chicken is cooking, chop all the veggies into small-ish rough pieces.
- Once the chicken is cooked, remove from the frypan and set aside.
- Put the veggies into the frypan and cook until just soft.
- Put the veggies into two bowls and place the chicken on top. Season with salt and pepper.
Nutrition Information
Nutrition Facts
Chicken and Broccoli Salad
Amount Per Serving
Calories 458 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 10g 50%
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 154mg 51%
Sodium 1804mg 75%
Potassium 588mg 17%
Total Carbohydrates 8g 3%
Dietary Fiber 2g 8%
Sugars 2g
Protein 40g 80%
Vitamin A 45%
Vitamin C 66%
Calcium 8%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.
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