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Ingredients
Chicken Kebabs with Vegetable Pasta Salad
- Ingredients
- 375 grams Chicken breasts
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 2 Tbsps soy sauce
- 1 tsp Red pepper flakes
- 250 grams Spaghetti
- 3 carrots
- 2 Parsnips
- 1 Cucumber
- 250 grams Radish
- 1 handful Basil
- 60 milliliters Carrot juice
- 80 milliliters Vegetable broth
- ½ tsp lemon zest
- 1 tsp honey
Rinse the chicken breast fillet, pat dry and cut into thin slices. Season with salt and pepper and stick onto wooden skewers. Whisk 1 tablespoon oil into the soy sauce and chile, pour into a flat pan and let the skewers soak at least 20 minutes in the marinade.
Cook the pasta in boiling salted water until al dente. Then drain and rinse with cold water.
Peel the parsnips and carrots. Rinse the cucumber and halve lengthwise. Cut all vegetables in strips with a vegetable peeler or plane. Trim the radishes, rinse and cut into thin slices. Rinse the basil leaves, shake dry and cut into thin strips. Whisk the carrot juice with the remaining oil, the broth, lemon zest and honey and season with salt and pepper. Mix the vegetables with the pasta and the dressing and arrange on plates. Cook the chicken skewers in a roasting pan around 8 minutes and serve on the vegetable salad. Serve garnished with basil.
(Percentage of daily recommendation)
| Calorie | 451 cal. | (21 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9 g | (30 %) |