Chicken and Sesame Seed Skewers on Salad

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Chicken and Sesame Seed Skewers on Salad
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
287
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie287 cal.(14 %)
Protein15 g(15 %)
Fat22 g(19 %)
Carbohydrates6 g(4 %)
Sugar added1 g(4 %)
Roughage3.6 g(12 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E2 mg(17 %)
Vitamin K54.1 μg(90 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin9.4 mg(78 %)
Vitamin B₆0.5 mg(36 %)
Folate77 μg(26 %)
Pantothenic acid0.9 mg(15 %)
Biotin5.7 μg(13 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C32 mg(34 %)
Potassium473 mg(12 %)
Calcium122 mg(12 %)
Magnesium60 mg(20 %)
Iron2.4 mg(16 %)
Iodine4 μg(2 %)
Zinc1.5 mg(19 %)
Saturated fatty acids4.1 g
Uric acid125 mg
Cholesterol31 mg
Complete sugar4 g

Ingredients

for
4
For the salad
100 grams green Beans
½ head Radicchio
¼ head Napa cabbage
1 carrot
30 grams Mung bean sprouts
For the marinade
½ tsp salt
1 pinch sugar
1 Tbsp sesame oil
1 Tbsp Fruit Vinegar (such as plum)
1 Tbsp water
1 tsp finely chopped mint
For the skewers
200 grams Chicken breasts
4 Skewers (wood)
1 Lime
Lemongrass
salt
white peppers
Peanut oil (for cooking)
1 Tbsp white Sesame seeds (peeled)
1 Tbsp black Sesame seeds (unpeeled)

Preparation steps

1.

Bring a small pot of water to a boil for the salad. Rinse the beans and cook al dente in boiling water, then rinse with cold water and drain. Trim the radicchio and cabbage, rinse and cut into fine strips. Grate the carrot. Rinse the sprouts well and drain. Mix all salad ingredients, cover and refrigerate.

2.

For the marinade, mix ingredients and cool.

3.

For the skewers, cut the chicken strips approximately 1 cm (approximately 1/2 inch) wide and place 3-4 strips on each skewer. Squeeze the lime, mix with peanut oil, season with lemongrass, salt and pepper and and brush the kebabs with mixture. Heat some peanut oil in a skillet. Mix both sesame seed varieties on a plate, turn the skewers in seeds and cook on medium heat in hot oil until golden brown.

4.

Marinate the salad, portion and serve the hot skewers on top. Garnish with a sprig of mint.

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