This luxurious little chicken salad with bok choy is brimming with nutrients and flavour.
Chicken brings the protein vitamins B2, B3, B5 and B12 along with choline, selenium and zinc. The greens add folate, vitamins A, C and K1, and a range of minerals while the cheese boosts the calcium and pesto rounds out the smooth texture to ensure you absorb the fat-soluble vitamins.
One serve provides 393 calories, 33 g protein, 26 g fat, 5 g of net carbs and P:E = 1.1.
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 1 chicken thighs, large
- 1 head of bok choy, chopped
- 1/2 cup (15 g or 0.5 oz) baby spinach
- 2 Tbsp (30 g or 1 oz) pesto
- 2 Tbsp (15 g or 0.5 oz) parmesan, grated (optional)
- Salt and pepper to taste
- Heat a frypan or sandwich press to medium heat.
- Place the chicken in the press for 6 minutes or if cooking in a frying pan, 5 minutes a side, or until the chicken is cooked through. Check by cutting in half, no pink should show.
- While the chicken is cooking, place the bok choy and spinach in a bowl large enough to toss the chicken and salad in the pesto.
- When the chicken is cooked, chop into bite-size pieces, and add to the salad.
- Add in the pesto and Parmesan, salt and pepper. Toss so all the leaves and chicken are coated in the pesto.
- Transfer into a serving bowl and enjoy!
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