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Warm Chicken & Watercress Salad - Quick & Easy to Make!

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)359.1976
Energy (kCal)2000.0503
Carbohydrates (g)5.4496
Total fats (g)49.5667
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 190°C/375°F Put the chicken fillets in a roasting tin with the garlic and the red onions. Drizzle with the oil and season with salt and pepper. Roast for 25 minutes until cooked through. | 2. Remove the chicken, garlic and the onions from the pan & set aside to cool. | 3. Squeeze the roasted garlic from its skin. Tear the chicken into bite size pieces and mix together in a bowl with the onions, watercress, sun dried tomatoes and basil. | 4. Whisk the balsamic vinegar into the juices in the roasting tin to make a dressing. Divide the salad between serving plates and drizzle over the dressing to serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast fillet 4 1613.8703 0.0 359.0408 9.0667
    garlic clove 6 unpeeled 1613.8703 0.0 359.0408 9.0667
    red onion 2 peeled cut - - - -
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    salt - - - -
    black pepper - - - -
    watercress 75 washed - - - -
    sun tomato 6 sun-dried sliced 1613.8703 0.0 359.0408 9.0667
    basil - - - -
    balsamic vinegar 2 tablespoons 28.16 5.4496 0.1568 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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