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Grilled vegetable, spinach, and escalope salad

Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 30 minutes
Energy: 454 kcal / serving

Instructions

  • 1.   Preheat the oven to 180 °C (350 °F).
  • 2.   Peel the sweet potatoes and cut them into approximately 1.5 cm (0.6 inch) cubes. Divide the broccoli into florets and slice the larger ones in half. Peel the stem, cut it in half lengthwise, and then into 1 cm (0.4 inch) pieces.
  • 3.   Arrange the sweet potatoes and broccoli on a baking sheet lined with parchment paper. Drizzle them with half of the olive oil, salt, and black pepper. Bake in the preheated oven for 25 minutes.
  • 4.   Meanwhile, arrange the spinach on a serving platter. Cut the flesh of the avocados into cubes and halve the cherry tomatoes.
  • 5.   Just before the vegetables are done cooking, heat the remaining olive oil in a skillet and cook the escalopes for 2 to 3 minutes on each side. Cut them into strips.
  • 6.   Distribute the grilled vegetables over the spinach and garnish with avocado cubes and cherry tomato halves. Serve with hummus and the escalopes.

Ingredients for servings

  • 4 chicken cutlets
  • 100 g of spinach
  • 1 broccoli
  • 8 cherry tomatoes
  • 1 avocado
  • 600 g of sweet potato
  • 6 tablespoon of hummus
  • 3 tablespoon of olive oil
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    454 kcal
    23 %
  • Fat
    20,18 g
    29 %
  • of which saturated
    3,91 g
    20 %
  • Carbohydrates
    30,29 g
    12 %
  • of which sugar
    10,37 g
    12 %
  • Protein
    33,21 g
    66 %
  • Fibers
    6,67 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference