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Menú: Crema de espárragos al eneldo y hamburguesas de pollo con verduras
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Ingredients
- 350 g de patata en dados de 1-2 cm
- 100 g de cebolla en trozos
- 500 g de pechuga de pollo sin piel, en trozos de 2-3 cm
- ½ cucharadita de pimentón dulce
- 3 - 5 pellizcos de sal
- ½ cucharadita de ajo en polvo
- 30 g de aceite de oliva (y algo más para la sartén)
- 500 g de espárragos verdes en trozos (sin la parte leñosa)
- 500 g de agua
- 1 pastilla de caldo de verduras
- 1 pellizco de pimienta molida
- 150 g de zanahoria en bastones de 1x3 cm
- 150 g de espinacas troceadas congeladas
-
3
ramitas de eneldo fresco (solo las hojas)
or ½ cucharadita de eneldo seco
- Nutrition
- per 1 ración
- Calories
- 1710 kJ / 408 kcal
- Protein
- 32.5 g
- Carbohydrates
- 27.8 g
- Fat
- 6.8 g
- Saturated fat
- 19.5 g
- Fiber
- 7 g
- Sodium
- 1022.5 mg
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