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Time
45 min
Level
Basic
Author
recipesplus

Chicken, spinach and watercress salad

main-course
gluten-free
thyme
chicken-breast
spinach
watercress
mustard
lemon
Instructions
1
Heat 1 tbsp oil in a frying pan and toast pumpkin seeds. Set aside. Add chicken and sauté, stirring, for 6-8 mins until cooked through.
2
Meanwhile, mix thinly sliced onion, lemon zest, 1 tbsp lemon juice, chopped thyme, mustard, and remaining oil and season. Toss with spinach, watercress and pumpkin seeds. Distribute between serving plates, add chicken and serve.
Micro nutrients
Total weight
120.08g
Carbs
4.03g
Dietary fiber
1.42g
Sugar
0.81g
Fats
16.66g
Saturated
3.39g
Poly
2.89g
Mono
9.3g
Trans
0.36g
Proteins
16.88g
Iron
66.86%
Calcium
33.35%
Magnesium
45.23%
Vitamin A
481.41%
Vitamin C
180.24%
Vitamin D
0mg
Vitamin B6
0mg
Vitamin B12
0mg
Sodium
29.3%
Potassium
58.39%
Cholesterol
132.37%
Percentages are based on a diet of 2000 calories a day.
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