Brussels Sprout and Chicken Skewers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 206 cal. | (10 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 198.4 μg | (331 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 20.8 mg | (173 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 150 mg | (158 %) | ||
| Potassium | 955 mg | (24 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 315 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 500 grams Brussels sprouts
- 500 grams Chicken breasts
- 1 lemon
- butter
- salt
- Nutmeg (freshly grated)
- white, freshly ground peppers
- 8 Wooden skewers
- 1 Tbsp parsley (finely chopped)
Preparation steps
Rinse the chicken breast fillets, pat dry and cut into bite-size cubes. Melt 2 tablespoons butter gently and allow to cool slightly. Squeeze the lemon. Place the diced chicken in a bowl and season well with salt, nutmeg and pepper. Then drizzle the butter and lemon juice about. Mix everything well and leave for 2-3 hours.
Trim the Brussels sprouts, rinse and drain well. Cut the stalks crosswise. Cook in plenty of boiling salted water for about 10-12 minutes. The heads should still have bite. Drain and keep warm.
Let the chicken cubes drain slightly and cook golden brown on all sides in a non-stick pan. Thread 3 chicken cubes and 3 Brussels sprouts on each wooden skewer. Add the rest of the marinade and another 2 teaspoons butter to drippings in the pan. Toss the kebabs briefly therein, then arrange on plates, drizzle with 1-2 teaspoons gravy and serve garnished with a little chopped parsley. Season to taste with salt and pepper.
