Chicken spread with cucumber and oat bread, pineapple juice
Taste ({{ tasteCount }} vote)
{{ taste | roundTo:1 }}
/10
Complexity ({{ complexityCount }} vote)
{{ complexity | roundTo:1 }}
/10
| Nutrition facts: |
|---|
|
Calories
{{ nutritionFacts.calories * servingSize | roundTo:0 }} kcal
|
|
Proteins
{{ nutritionFacts.protein * servingSize | roundTo:2 }} g
|
|
Carbs
{{ nutritionFacts.carbs * servingSize | roundTo:2 }} g
|
|
Fat
{{ nutritionFacts.fat * servingSize | roundTo:2 }} g
|
Ingredients
- {{ ingredientQuantities[0] * servingSize * 100 | roundTo:2 }} g chicken breast
- {{ ingredientQuantities[1] * servingSize * 100 | roundTo:2 }} g cottage cheese
- {{ ingredientQuantities[2] * servingSize * 100 | roundTo:2 }} g yoghurt (plain-lowfat)
- salt
- blackpepper, ground
- {{ ingredientQuantities[5] * servingSize * 100 | roundTo:2 }} g cucumber
- {{ ingredientQuantities[6] * servingSize * 100 | roundTo:2 }} g lettuce rosso
- {{ ingredientQuantities[7] * servingSize * 100 | roundTo:2 }} g oat bread
- {{ ingredientQuantities[8] * servingSize * 100 | roundTo:2 }} ml pineapple juice, fresh
Preparation
Steam the chicken breast: first bring 1l of water to the boil. Put a sieve in the pot so that the bottom does not touch the boiling water. Put the chicken breast in the sieve, cover the pot and steam it for about 10 minutes. Then take the chicken out and let it cool. Put the chicken, cottage cheese and yoghurt into a food processor and blend into a smooth spread. Season with salt and pepper. Serve with sliced cucumber, lettuce, oat bread and fruit juice.
Cook’s tip: Steaming helps save proteins. It is best to steam the chicken breast in a boiling bag to save 100% of the protein. When the steaming is done blend the entire contents of the bag.