Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.8% of RDA
• Calories: 17.2% of RDA
• Carbs: 8.7% of RDA
• Fat (total lipid): 26.1% of RDA
• Fiber: 36.4% of RDA
• Fructose: 0.5% of RDA
• Protein: 26.8% of RDA
• Sodium: 6.0% of RDA
• Sugar: 34.2% of RDA
• Vitamin A (IU): 211% of RDA
• Vitamin B6: 50.5% of RDA
• Vitamin C: 43.3% of RDA
• Iron: 1.9% of RDA
• Magnesium: 27.7% of RDA
• Manganese: 11.5% of RDA
• Niacin: 55.1% of RDA
• Potassium: 28.4% of RDA
• Zinc: 9.5% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
1.
Preheat oven to 375F.
COOKING THE CHICKEN
2.
Trim and wash the chicken breast.
3.
Cut into small pieces, roughly 1-1 1/2 inch cubes and place in a ziplock bag with 2 tsp paprika.
4.
Shake bag until chicken pieces are coated.
5.
Place chicken on a greased baking sheet or in a greased baking pan. Bake at 375F for 15 minutes or until no longer pink inside. Remove from oven and let cool.
ASSEMBLING SALAD
6.
While chicken is cooking, peel and slice the orange and dice the avocado.
7.
Place spinach in a large bowl. Add pomegranate seeds and diced avocado.
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
