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Ingredients
Brussels Sprout and Chicken Skewers
- 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)
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.
(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 %) |