Chicken Kebabs with Rice
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
459
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 459 cal. | (22 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 0.9 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 25 mg | (208 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 563 mg | (14 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 332 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Chicken breasts
- 2 garlic cloves
- 200 grams Yogurt (0.1% fat)
- 2 Tbsps vegetable oil
- 1 Tbsp lemon juice
- 2 tsps Tandoori spice mix (ground cumin, nutmeg, coriander, pepper, paprika, turmeric)
- 250 grams Basmati rice
- 500 milliliters Vegetable broth
- salt
Preparation steps
1.
Rinse the chicken, pat dry and cut into strips. Flatten slightly on a work surface.
2.
For the marinade, peel the garlic. Mix the yogurt with the oil, the lemon juice and the spices. Crush the garlic into it and mix well.
Coat the chicken with the marinade and place in a dish. Cover and leave to marinate, preferably overnight, in the refrigerator.
3.
Cook the rice in the broth for 25 minutes, covered, over low heat.
4.
Preheat the broiler.
5.
Remove the chicken from the marinade and thread onto skewers. Cook under the broiler with the drip pan underneath for 8-10 minutes, turning occasionally. Drizzle frequently with the marinade and season with salt at the end.
6.
Serve the chicken skewers with the rice.
