Description: This dish is simple and can be prepared in advance. It can be cooled down in the fridge for later meals. By using ponzu (a mixture of soy sauce and vinegar), the dish becomes refreshing and provides an authentic Japanese taste.
Serves: 2
Cooking time: 10 minutes
Ingredients
- Green pepper – chopped, 80g
- Chicken breast – steamed and torn, 150g
- Ponzu – 1 tablespoon
- Bonito flake – 1 teaspoon
- Sesame seeds – 1 teaspoon
Method
1. Mix all the seasonings well in a small bowl except sesame seeds.
2. Add the chicken and the green pepper to the bowl and mix well.
3. Leave it for about 10 minutes.
To serve: Sprinkle sesame seeds.
Nutritional Values Per Serving
| Kcal | Protein | Fat | Carbs | Fibre | Sugars | Salt | Saturated Fat | Vitamin C | Vitamin B3 | Vitamin B6 |
|---|---|---|---|---|---|---|---|---|---|---|
| 148.9 | 16.9g | 7.8g | 2.7g | 0.9g | 1.5g | 0.6g | 2.1g | 32.8mg | 7.7mg | 0.5mg |
| 7.4% | 33.8% | 11.1% | 1.0% | 2.9% | 1.6% | 9.8% | 10.6% | 81.9% | 59.2% | 41.6% |
Nutritional Tips
Peppers are low in calories and very rich in Vitamin C. Green peppers have fewer calories (20 kcal/100g according to the USDA) and a bitter taste, while yellow and red peppers are sweeter.
Vitamin C is a water-soluble vitamin. Interestingly, most animals can synthesize it, but humans, guinea pigs, primates, and some birds cannot because we lack the enzyme called “L-gulonolactone oxidase.” This enzyme is involved in synthesising Vitamin C from glucose and galactose. Therefore, we must get Vitamin C from our diet.
Mignonne Nutri-Cuisine 