Dinner Tonight: Chicken with Tomato-Saffron Vinaigrette with Mixed Greens

Gluten Free
Dairy Free
Very Healthy
Health score
69%
Dinner Tonight: Chicken with Tomato-Saffron Vinaigrette with Mixed Greens
45 min.
4
445kcal

Suggestions


Are you looking for a delightful and healthy dinner option that’s both satisfying and easy to prepare? Look no further than this exquisite Chicken with Tomato-Saffron Vinaigrette served on a bed of mixed greens! This dish is not only gluten-free and dairy-free, but it also boasts a health score of 69, making it a fantastic choice for those who want to indulge without the guilt.

In just 45 minutes, you can create a meal that serves four, perfect for a family dinner or a gathering with friends. The succulent chicken breasts are seasoned to perfection with hot paprika and fresh thyme, providing a burst of flavor in every bite. The star of the dish, however, is the vibrant tomato-saffron vinaigrette, which adds a unique twist that will impress your guests and tantalize your taste buds.

With only 445 calories per serving, this dish is a great way to enjoy a hearty meal while keeping your health goals in check. The combination of juicy cherry tomatoes and crisp mixed greens not only enhances the visual appeal but also adds a refreshing crunch that complements the tender chicken beautifully. So, roll up your sleeves and get ready to whip up this delicious main course that’s sure to become a favorite in your household!

Ingredients

  •  chicken breast 
  • tablespoons thyme sprigs fresh chopped
  • head salad leaves curly endive mixed good
  • tablespoons olive oil 
  • 1.5 teaspoons paprika hot
  • tablespoons rice vinegar white
  • 0.1 teaspoon saffron threads crumbled
  • 0.5 cup shallots minced
  • pint cherry tomatoes chopped

Equipment

  • bowl
  • frying pan
  • whisk

Directions

  1. In a medium bowl, combine vinegar, shallots, saffron, and 1/2 teaspoon of paprika.
  2. Whisk to combine, then slowly whisk in 3 tablespoons of the olive oil to create a dressing.
  3. Sprinkle in half the thyme and add the tomatoes, mixing to combine. Season to taste with salt and pepper.
  4. Season the chicken breasts with salt, pepper, and remaining paprika and thyme.
  5. Heat a skillet with the remaining olive oil over medium heat and saute breasts on both sides until cooked through.
  6. Remove the chicken and turn off the heat.
  7. Add the vinaigrette to the pan to deglaze and warm through.
  8. Slice the chicken and divide the frisee or greens among 4 plates. Fan the chicken on the salads, then spoon the vinaigrette over and serve immediately.

Nutrition Facts

Calories445kcal
Protein46.25%
Fat41.41%
Carbs12.34%

Properties

Glycemic Index
52.5
Glycemic Load
1.4
Inflammation Score
-10
Nutrition Score
40.097391304762%

Flavonoids

Apigenin
0.54mg
Luteolin
2.79mg
Kaempferol
1.4mg
Myricetin
0.01mg
Quercetin
4.49mg

Nutrients percent of daily need

Calories:444.8kcal
22.24%
Fat:20.34g
31.29%
Saturated Fat:3.31g
20.69%
Carbohydrates:13.64g
4.54%
Net Carbohydrates:8.85g
3.22%
Sugar:5.75g
6.39%
Cholesterol:144.64mg
48.21%
Sodium:305.5mg
13.28%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:51.1g
102.21%
Vitamin K:181.18µg
172.55%
Vitamin B3:24.68mg
123.41%
Selenium:73.54µg
105.06%
Vitamin B6:1.98mg
98.79%
Vitamin A:4413.25IU
88.27%
Vitamin C:51.22mg
62.09%
Phosphorus:558.57mg
55.86%
Potassium:1469.01mg
41.97%
Vitamin B5:4.15mg
41.47%
Vitamin E:4.61mg
30.77%
Manganese:0.57mg
28.32%
Magnesium:99.63mg
24.91%
Folate:98.57µg
24.64%
Vitamin B2:0.34mg
20.01%
Fiber:4.79g
19.15%
Iron:3.36mg
18.64%
Copper:0.37mg
18.4%
Vitamin B1:0.24mg
16.2%
Zinc:1.93mg
12.86%
Calcium:108.51mg
10.85%
Vitamin B12:0.45µg
7.53%
Vitamin D:0.23µg
1.51%