This chicken and tabbouleh salad is a light, refreshing way to get your nutrients on a hot summer day.
The poultry furnishes plenty of protein to keep you full, along with selenium, phosphorus, choline, B3, B5, and B6.
Chicory greens supply potassium, manganese, copper, calcium, vitamin A, and folate. Almonds provide copper and magnesium, and parsley imparts iron and vitamin K.
One serve provides 360 calories, 45 g protein, 14 g fat, 8 g of net carbs and P:E = 2.0.
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 200 g chicken breast, skin removed
- 100 g chicory, diced
- 75 g parsley, finely chopped
- 100 g tomato, diced (omit for
- 30 g almonds, finely chopped
- 1/2 lemon juice & zest
- Salt and freshly ground black pepper (optional)
- Place chicken breast in a pot and cover with water.
- Bring water to a boil then turn to low and simmer for 8 – 14 minutes (depending on the size of the chicken).
- Check chicken is cooked through and remove from water, let cool and rest for 10 minutes.
- While resting, add the remaining ingredients together in a bowl and toss in the lemon juice, salt and pepper.
- Slice the chicken breast and serve on the salad.
Find more recipes to suit your goal.
If you want to take your nutrition to the next level, we’d love you to check out Nutrient Optimiser to get your free food list and more recipes optimised for your goals. We have designed Nutrient Optimiser to be the quickest and easiest way to optimise your nutrition at the micronutrient level.
You can select from our database of five hundred recipes to plan your meals for the coming week to ensure you will get the nutrients you need to thrive. Then, if you are able to track your current diet for a few days, Nutrient Optimiser will identify the foods and meals that you need to fill your macro and micronutrient gaps.