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austrian

Styrian Pumpkin Seed Crusted Chicken with Warm Bean and Radish Salad

This pan-fried dish pairs chicken breast with pumpkin seeds, finely ground, white beans, cooked and drained and pumpkin seed oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced High satiety Heart friendly High protein Gluten free Low carb
300 kcal 2000 kcal
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Estimated macros per portion

60 g Protein
57 g Carbohydrates
24 g Fat
15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 165g chicken breast 175 kcal
  • 32g pumpkin seeds, finely ground 8 kcal
  • 9g Dijon mustard 6 kcal
  • 9g neutral oil (such as canola) 80 kcal
  • 201g white beans, cooked and drained 279 kcal
  • 82g radishes, sliced 13 kcal
  • 9g pumpkin seed oil 80 kcal
  • 11g apple cider vinegar 2 kcal
  • 0.91 tsp (2g) sweet paprika 6 kcal
  • 0.91 tsp (2g) salt and black pepper 0 kcal

Cooking instructions

  1. chicken breastsweet paprikasalt and black pepper
    Pat chicken dry; season with salt, pepper, and a pinch of paprika.
  2. chicken breastpumpkin seedsDijon mustard
    Brush chicken with mustard, then press into ground pumpkin seeds to coat evenly.
  3. chicken breast
    Heat oil in a skillet over medium heat; pan-fry chicken 5 to 6 minutes per side until deeply golden and cooked through. Rest on a plate.
  4. chicken breastwhite beans
    While chicken cooks, warm beans in the skillet for 1 minute (or microwave) just until hot.
  5. pumpkin seedswhite beansradishespumpkin seed oilapple cider vinegarsalt and black pepper
    Toss warm beans with radishes, vinegar, and pumpkin seed oil; season with salt and pepper.
  6. chicken breastwhite beans
    Slice chicken and serve over the warm bean and radish salad.

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