2 Serves
66 Mins
25 g
65 g
30 g
Slice the chicken breast into thin strips and prepare the croissants by slicing them horizontally.
Ingredients, vitamins, and health benefits
Chicken Breast
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EgyptianVitamin E
1 mg / 15 mgVitamin K
30 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
63 µg / 400 µgCalcium
58 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
372 mg / 1,250 mgPotassium
406 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
53 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
10 g / 20 gCholesterol
87 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
Heat the olive oil in a frying pan over medium-high heat.
Add the chicken strips to the frying pan and cook until golden brown and fully cooked through.
Stir in the basil pesto until the chicken is evenly coated, then season with salt and black pepper to taste.
Toast the croissant halves in the oven until warm and slightly crisp.
Assemble the sandwiches by spooning the pesto chicken mixture onto the bottom halves of the croissants and topping with the remaining halves.
Croissants
Olive Oil
Salt
Black Pepper
Basil Pesto
Vitamin A
75 µg / 900 µgVitamin C
2 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
30 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
63 µg / 400 µgCalcium
58 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
372 mg / 1,250 mgPotassium
406 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
10 g / 20 gCholesterol
87 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
7
g50
g6
g
Indian
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
53 µg / 55 µg