Grilled chicken breast with Kidney beans salad
Protein rich Grilled chicken breast with Kidney beans salad/Complete Protein meal.
For cashew Mayo, watch the link
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The chicken breast is a particularly healthy part of this already nutritious bird, as it is low in fat and a good source of protein. The majority of chicken fat is concentrated in the skin, so chicken breasts are typically sold skinless and boneless.
A skinless, cooked chicken breast (172 grams) contains 54 grams of protein. This is equal to 31 grams of protein per 100 grams (3). A chicken breast also has 284 calories, or 165 calories per 100 grams. ... 80% of the calories from chicken breast comes from protein, while 20% comes from fat.
Kidney beans are a variety of the common bean (Phaseolus vulgaris), a legume native to Central America and Mexico. It is high in protein.The common bean is an important food crop and major source of protein throughout the world.Used in a variety of traditional dishes, kidney beans are usually eaten well cooked.
The nutrition facts for 3.5 ounces (100 grams) of boiled kidney beans are:
Calories: 127.
Water: 67%
Protein: 8.7 grams.
Carbs: 22.8 grams.
Sugar: 0.3 grams.
Fiber: 6.4 grams.
Fat: 0.5 grams.
Horse gram is rich in dietary iron and calcium. It is also one of the richest vegetarian sources of protein. Horse gram is considered as a miracle super food that is widely consumed as a staple diet in the southern parts of India. It is rich in nutrients and have plenty of minerals too- phosphorus, calcium, protein and iron. Hence it is known to be very beneficial for human health.
100gms of horse gram supplies
Calories 321
Protein 22gms
Calcium 287mg
Phosphorus 311 mg
Iron 7mg
Ingredients
Chicken breast – 1 no
Cucumber – 1no
Tomato – 1no
Onion – ½ piece
Kidney beans – 1 handful
Muthira – 1 handful
Salad dressing – any dressing, (here I’m using homemade cashew butter) will post the link below.
Lemon – 1 wedge
Salt
Preparation
1. Slit and open the chicken breast. (butterfly)( See the link below to see how to cut)
2. Marinate the chicken breast with chilly flakes, salt, garam masala and turmeric powder. Let it sit for 15 minutes.
3. Add kidney beans, Muthira, chopped cucumber, tomato, onion in a bowl.
4. Add cashew butter/mayo or any dressing and combine well. And add lemon.
5. Place a pan, add oil and place the chicken on the pan and cook for 3 minutes on each side.
6. Add crushed garlic and curry leaves into the pan. Cover the pan and cook.
Tastiest Low Calorie High Protein Spicy Grilled Chicken Wraps! #chicken #recipe #foodie #fitness
High Protein Spicy Grilled Chicken Wraps! Only 347 Calories!
Macros per wrap
347 Calories - 38g protein / 24g carbs / 11g fat
Ingredients (for 3-4 Spicy Wraps)
- 600g Chicken Breast cut into strips (100g cooked chicken per wrap)
- 3-4 garlic cloves
- 1 tbsp Oregano
- 1 tbsp Paprika
- 1 tsp Onion Powder
- 1 tsp Chilli Flakes
- 1 tsp Salt & Pepper
- 1 Lemon Juiced
- Low Calorie Tortilla Wraps ( Brand: Mission Wraps)
- Shredded Lettuce
- Chopped red onion & tomato
Spice Sauce:
- 100g Fat Free Yogurt
- 20g Sriracha
- 1 Garlic Clove Minced
- Fresh Parsley
- 1/2 tsp salt & pepper
- Lemon Juice
Find more Easy & Delicious Recipes like this in my Digital Cookbook!????????????❤️
SERVE & ENJOY!
Grilled Chicken Potato & Bean salad | Good Chef Bad Chef S9 E58
In Good Chef Bad Chef, Chef Adrian Richardson and nutritionist Zoe Bingley-Pullin bring their distinctive styles of cooking to the screen for a food showdown.
From Adrian’s love of meat and full-flavoured food creations, which threaten to expand the waistline, to Zoe's passion for healthy ingredients and comprehensive knowledge of food as medicine, each dish will challenge viewers to decide what’s good for them. Good Chef Bad Chef explores ingredients, recipes, cuisines and food themes that tantalise and inspire home cooking and educate people on striking a healthy balance with their diet.
How to eat more salads | FeelGoodFoodie
If you don't like salads, follow these three tips for more veggies in your diet: chop everything small, add cheese, and eat your salad with chips.
#eatmoreveggies #eatmorevegetables #eatmoresalads #saladrecipe #saladrecipes #saladtips
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Welcome to Feel Good Foodie, where #sogood meets good-for-you! I'm Yumna, founder of this channel, and I'm here to make healthy cooking a breeze for you and your loved ones.
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QUINOA BLACK BEAN NOURISH BOWL | HIGH PROTEIN Vegetarian and Vegan Meals Idea
Wholesome Black Beans and Quinoa Nourish Bowl. High Protein Vegetarian and Vegan Meal Ideas perfect for meal prep/planning.
???? Let me know in the comments if you enjoyed my vegan quinoa recipe.
▶️ RECIPE INGREDIENTS: (Servings 4 to 5 servings)
???? To Cook Quinoa:
1+1/2 Tablespoon Olive Oil
1 Tablespoon Garlic - finely chopped
1/2 Cup / 125ml Tomato puree or Passata/Strained tomatoes
1 Cup / 190g Quinoa (I have used tri-colour quinoa)
1+1/3 Cup / 325ml Water OR as required
1+1/2 Cup / 200g Frozen Corn
???? Other Ingredients:
1 Cup / 150g Red Bell Pepper - cut into 1/2 X 1/2 inch pieces
3/4 Cup / 140g Cherry/Grape Tomatoes - cut in half
1/2 Cup / 65g Red Onion - chopped
1/2 Cup / 30g Green Onion - chopped
1/2 Cup / 15g Cilantro (Coriander leaves) - chopped
1+1/2 Cup / 250g / 398ml Can - Cooked Black Beans (Rinsed/Drained well)
???? SALAD DRESSING:
3 Tablespoon Lemon Juice OR to taste
1 Tablespoon Olive Oil (I have added Organic Cold Pressed Olive Oil)
2 Tablespoon Maple syrup OR to taste
1 Teaspoon Ground Cumin
1/2 Teaspoon Ground Black Pepper
Salt to Taste (I have added 1+1/8 teaspoon of pink Himalayan salt)
(For extra heat you could add 1/8 to 1/4 teaspoon of Cayenne pepper)
OPTIONAL - Top with Avocado
▶️ METHOD:
Start by chopping the vegetables and set it aside. Thoroughly rinse the quinoa until the water runs clear and set aside. Also, rinse the cooked black beans thoroughly in a strainer and set it aside to drain any excess water.
To a heated pan add olive oil, garlic, chili flakes and fry on medium-low heat until the garlic start's to sizzle. Be careful not to burn the garlic. Add the tomato puree/passata and cook on medium to medium-low heat for another 1 to 2 minutes to cook out the raw flavour of the puree.
Add the rinsed quinoa, water and mix well. Add the frozed corn and bring to a boil. Cover the lid and reduce the heat to low. Cook for about 20 minutes or until the quinoa is cooked. Don’t let the quinoa get mushy.
As soon as the quinoa is cooked, transfer it to a large mixing bowl. Spread it our evenly and ALLOW IT TO COOL DOWN COMPLETELY.
To prepare the dressing add lemon juice, olive oil, maple syrup, ground cumin, ground black pepper and salt to a small bowl. Mix thoroughly and set it aside.
By now the quinoa would have cooled down, if not, wait till it completely cools down. Add the red bell pepper, Cherry/Grape tomatoes, red onion, green onion, cilantro and cooked black beans to the bowl with quinoa. Stir the dressing again to make sure everything is well incorporated. Then add the dressing to the quinoa/veggies and mix well.
You can eat it right away, BUT I HIGHLY RECOMMEND TO CHILL THE SALAD IN THE REFRIDGERATOR FOR A COUPLE HOURS BEFORE SERVING. This will allow the flavours to blend and it tastes so good cold. This salad is good just on it's own, but you can top with avocado just before serving
This recipes is perfect for meal prep / meal planning - it stores well in the refrigerator for up to 3 days, if stored well in an airtight container.
▶️ IMPORTANT NOTES:
???? Thoroughly wash the quinoa, this will get rid of any impurities/gunk/bitterness and will give a cleaner taste to the quinoa
???? Thoroughly rinse the cooked black beans in a strainer and set it aside to drain any excess water. We do not want any soggy beans
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, reduce the heat
???? Regarding cooking the quinoa, do not let the quinoa get mushy. Cook until the quinoa is cooked but still holds it's shape.
???? After you mix the dressing with the quinoa and veggies, I HIGHLY RECOMMEND TO CHILL IT IN THE REFRIGERATOR FOR A COUPLE HOURS BEFORE SERVING. This will allow the flavours to blend and tastes so good cold
???? This recipes is perfect for meal prep / meal planning, as it stores in the refrigerator for up to 3 days - if stored well in an airtight container
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Grilled Chicken Salad, Healthy Salad Recipe (weight loss Recipe)
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Ingredients
''''''
Chicken Breast 2 pieces
lemon juice 1tbsp
garlic powder 1 tsp
ginger Powder 1/2 tsp
salt 1/2 tsp or to taste
black pepper Powder 1/2 tsp
cumin powder 1/2 tsp
kashmiri Chilli powder/ regular Chilli powder 1 tsp
turmeric powder 1/4 tsp
dry Coriander powder 1 tsp
oregano 1/2 tsp
olive oil 1 tsp
'''''''''''''''''''''''
'''''''''''''''''''
Salad:
lettuce or cabbage 1 cup
tomato Chopped 1
onion chopped 1
cucumber Chopped 1
capsicum julienne
boiled Corn 2-3 tbsp
black olives 1-2 tbsp
almond Chopped 1 tbsp
cashew 1 tbsp
dates Chopped 2
fresh Coriander leaves
fresh mint leaves
green chilli Chopped
lemon juice 1 tbsp
olive oil 1 tsp
salt 1/4 tsp
black pepper Powder 1/4 tsp
green pepper sauce