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Servings: 1
35 g protein
52 g carbs
5 g fat
383 kcal

Instructions

  • Cut the chicken breast in big chunks.
  • Also peel and cut the beetroot in big chunks.
  • Boil three cups of water in a deep sauce pan; add chicken chunks, beetroot chunks, celery, onions, carrot and garlic.
  • Cover and cook for one hour over low heat.
  • After one hour add salt and pepper, stir to mix and remove from the heat.
  • Serve warm with a dallop of greek yogurt.

Nutritional Facts

per 1 serving size (unscaled)


Amount Per Serving


Calories 383 kcal

Calories from Fat 45


% Daily Values*


Total Fat 5 g

7.14%


Saturated Fat 0.14 g

0.58%



Polyunsaturated Fat 0.16 g



Monounsaturated Fat 0.06 g



Cholesterol 1 mg

0.4%



Sodium 56 mg

2.43%



Potassium 380 mg



Total Carbohydrate 52 g

16.77%


Dietary Fiber 4.19 g

13.09%



Sugars 5.38 g

5.98%



Protein 35 g


Vitamin A 67%

Vitamin C 8.75%


Calcium 7%

Iron 7.69%


* Nutritional Values are estimated and may vary

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