MyMenu IQ™

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My Menu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

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Great Balance

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Coconut Oil Veggie Sauce

45 min

Intermediate

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Beans With Smoked Fish Sauce And Tamarind Pap (Kunun Tsamiya)

86 min

Intermediate

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SEAFOOD OKRO WITH EBA

24 min

Easy

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Leafy Egusi Soup

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1 cup vegetable soup

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Moringa Blast / Chukudin Zogale

44 min

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40 min

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Beans With Smoked Fish Sauce And Tamarind Pap (Kunun Tsamiya)

86 min

Intermediate

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1/3 cup pickled vegetables

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1/2 cup cooked broccoli

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1 small peach

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1 container natural plain yogurt (low fat)

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Fonio, chicken and mango salad

60 min

Intermediate

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What is the energy content breakdown?

Fat 32 23.3g / 32%

Carbohydrates 58 95.1g / 58%

Protein 10 16.9g / 10%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Fonio, chicken and mango salad

Name: Fonio, chicken and mango salad
Cook time: 50 s
Total time: 60 s
Yield: 6
Cuisine: African - style
Ingredients: 500 grams Brown Rice; 450g chicken breast; 200g Carrots; 100g Cucumber; 200g Tomatoes; 1 Avocados; 200 grams of Sweet Corn; 20 grams of Elderberries; 20g Parsley; 1 Mango; 50g Onions; 1 Lemon; 40ml Oil; 20ml Balsamic vinegar; 40g Mustard; 5 MAGGI Star

(0)

60 Min

Intermediate

Nutrition Value

Carbohydrates

95,19 g

Energy

649,29 kcal

Total fat

23,39 g

Fiber

9,4 g

Protein

16,95 g

Saturated Fats

3,97 g

Sodium

1278 mg

Sugars

14,3 g

Information per serving

Ingredients

500 g

Brown Rice

300 g

Chicken Breast

200 g

Carrots (Diced)

100 g

Cucumber, with peel, raw

200 g

Fresh tomatoes (Chopped)

Avocados, raw, all commercial varieties

200 g

Sweet Corn

20 g

Elderberries, raw

20 g

Parsley, fresh

Mangos, raw

50 g

Onions (Chopped)

Lemons, raw, without peel

40 mL

Olive Oil

20 mL

Vinegar, balsamic

40 g

Mustard, prepared, yellow

MAGGI Star Seasoning

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Step1
30 Min

Cut the chicken breasts into cubes. Season with MAGGI Star, elderberries, chopped parsley, 20 g mustard and half the lemon. Pan-fry for 20 min.
Step2
15 Min

Peel and grate the carrot. Cut the cucumber into small cubes. Remove the seeds from the tomato and cut into small cubes, cut the avocado into cubes. Peel the mango then cut it into small cubes.
Step3
5 Min

For the dressing, mix: Onion, oil, vinegar, remaining mustard and MAGGI Tablette.
Step4
10 Min

In a bowl, combine all the vegetables, mango and cooked fonio. Stir all in diced cooked chicken, spread over the vinegar dressing. It’s ready!

Step1 of 4

Cut the chicken breasts into cubes. Season with MAGGI Star, elderberries, chopped parsley, 20 g mustard and half the lemon. Pan-fry for 20 min.

Step2 of 4

Peel and grate the carrot. Cut the cucumber into small cubes. Remove the seeds from the tomato and cut into small cubes, cut the avocado into cubes. Peel the mango then cut it into small cubes.

Step3 of 4

For the dressing, mix: Onion, oil, vinegar, remaining mustard and MAGGI Tablette.

Step4 of 4

In a bowl, combine all the vegetables, mango and cooked fonio. Stir all in diced cooked chicken, spread over the vinegar dressing. It’s ready!