Informations supplémentaires
30 min.
|
625 kcal
|
easy
|
|
Printable version
1. Cook the rice
Bring a pot with 1.5 2P | 2 3P cups of water to a boil. Add the rice, cover and cook 10-12 minutes until the rice is cooked. Season to taste.
2. Setup
Grate 1 cucumber and slice the rest into half rounds. Thinly slice the radish. Finely chop the garlic. Zest the lemon. Roughly chop the herbs.
3. Make the sauce
In a bowl, mix the vegan mayonnaise with the grated cucumber, garlic, lemon zest, juice of half a lemon, salt and pepper to taste.
4. Cook the skewers
Mix the chicken strips with the spices and a drizzle of oil in a bowl. Heat a skillet over medium high heat. Cook the strips in the pan for about 3-4 minutes until browned.
5. Make the salad
In a bowl, mix the leftover cucumber with the radishes, herbs, a drizzle of oil, salt and pepper. Add lemon juice if desired.
6. Plate your dish
Serve the skewers with the rice, salad and cucumber sauce. Bon appétit!
200gNo-Chicken Strips
4gSpice Mix (dried oregano,smoked paprika)
100mlVegan Mayonnaise
3unitLebanese Cucumber(s)
2unitRadishes
1unitDill and Mint
0.5unitLemon
1unitGarlic Clove(s)
140gJasmine Rice
What you need
bowls, pan, box grater, microplane, tongs, pot
625 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
70g
23%
fat
23g
35%
cholesterol
0mg
fiber
6g
24%
protein
32g
saturated
1g
5%
sodium
938mg
39%
sugar
5g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg