Greek Style Chicken Breast Skewers

Informations supplémentaires

35 min. | 784 kcal | easy | Family | Printable version

1. Cook the potatoes Preheat the oven to 425°F. Cut the potatoes into fries. Place on a baking sheet lined with baking paper. Add a light drizzle of oil, salt and pepper. Bake in the oven for 28-32 minutes until browned.

2. Setup Cut the carrot and celery into small cubes. Cut the peppers and chicken into large pieces. Cut the lemon into wedges.

3. Cook the rice Heat a drizzle of oil in a pan over medium-high heat. Cook the carrot and celery for 2-3 minutes. Add the rice and mix. Add the broth cube and 1.5 ^2P | 2 ^3P cups of water and bring to a boil. Cover and cook 10-12 minutes over low heat until the rice is tender. Adjust seasoning to taste.

4. Assemble the skewers Put the chicken and bell pepper in a large bowl with 3 ^2P | 4 ^3P tbsp. of the Greek dressing, salt and pepper. Mix together. Thread the chicken and pepper onto the skewers.

5. Cook the chicken Heat a grill or regular skillet over medium high heat. Cook the skewers 3-4 minutes on one side. Flip, cover and cook 7-8 minutes over low heat until the chicken is cooked.

6. Plate your dish Serve the skewers with the remaining vinaigrette, potatoes and rice. Add lemon juice to taste. Bon appétit!

300gChicken Breast

4unitWooden Skewers

1unitGreen Bell Pepper(s)

135mlGreek Dressing

140gBasmati Rice

1unitChicken Broth Cube(s)

1unitCarrot(s)

1unitCelery

400gYellow Potato(es)

0.5unitLemon

What you need bowl, sheet pan, pan, tongs

784 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 110g

37%

fat 18g

28%

cholesterol 110mg

37%

fiber 10g

40%

protein 44g

saturated 3g

15%

sodium 1447mg

60%

sugar 13g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg