Wednesday 3. Mar. 2021, week 9
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Baked potato with chicken and red cabbage salad

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Estimated Times
Preparation time: 20
Cooking time: 60
4pcs.Baking potato ~1000 g
2tspSea salt ~11 g
4tbspParsley ~15 g
100gDried hazelnut
350gRed cabbage
1pcs.Apple ~160 g
2tbspRape seed oil ~27.3 g
1tspAcacia honey ~5 g
1.5tspApple vinegar ~7.5 g
0.5tspYellow mustard ~2.8 g
2pinchBlack Pepper ~0.8 g
4pcs.Chicken fillet ~600 g

Transfer ingredients to supplier
Serving price:5,38 €
Consumption21,53 €
Purchase60,97 €
Delivery percent:13/13


Baked potato:

Preheat the oven to 200º C/fan oven 180º C.

Wash the potato and cut out a "v" approx. 1 cm. deep along the potato. Sprinkle coarse salt in the V. Bake in the oven for approx. 1 hour.

Chop the parsley and blend half of it with the butter. Refrigerate.

Red cabbage salad:

Toast the hazelnuts on a dry frying pan until dark.
Remember to turn frequently so that they don't burn.

Remove the outer leaves and stalks from the cabbage. Finely shred the cabbage, rinse and place in a large bowl.

Cut the apple into quarters, remove the core and cut into narrow wedges. Mix with the red cabbage.

Make a dressing out of oil, honey, apple vinegar and mustard. Add salt, pepper and extra mustard (if needed) to taste.
Mix with the nuts in a bowl.


Cut the chicken into strips and fry for approx.. 10 mins. Season with salt and pepper, and sprinkle with parsley.

Serve the chicken with a baked potato, parsley butter and red cabbage salad.


As a lower fat alternative, leave out the salad dressing or the butter in the baked potato.

Nutritional data
786 Kcal Per Serving
F: 42 g, P: 40 g, C: 66 g, DF: 8 g
3,146 Kcal (134 Kcal/100 g)

Energy for the recipe Baked potato with chicken and red cabbage salad
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  • Recommended energy composition:
    Fat: 20-35%
    Protein: 10-35%
    Carbohydrate: 45-65%

    The recommendation is individual and depends on your daily activities.

    Source: (IOM) 2002

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    Daily energy needs
    Male about 11.000 kJ.
    Female about 9.000 kJ.
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