Chicken Skewers with Herbed Rice

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Chicken Skewers with Herbed Rice
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
For the herbed rice
200 grams Basmati rice
70 grams mixed chopped Fresh herbs (such as parsley, basil, chervil)
For the chicken skewers
4 Chicken breasts (each 150 grams)
2 zucchini
100 grams Cherry tomatoes
1 yellow Bell pepper
100 grams tan button Mushroom
3 tablespoons olive oil
salt
freshly ground peppers
2 teaspoons sweet ground paprika
1 tablespoon Canola oil
How healthy are the main ingredients?
Basmati riceolive oilChicken breastzucchinisalt

Preparation steps

1.

For the herbed rice, mix rice with water in a 1:1 proportion. Bring to a boil add a pinch of salt and simmer about 20 minutes.

2.

Meanwhile, for the chicken skewers, rinse the chicken breasts, pat dry and cut into 2 cm (approximately 3/4 inch) cubes.

3.

Rinse the bell pepper, cut into quarters and remove the seeds and ribs. Rinse the cherry tomatoes and zucchini and cut the zucchini into 0.5 cm (approximately 1/4-inch) thick slices. Trim mushrooms and wipe clean with a dry paper towel.

4.

Whisk olive oil, 1 teaspoon salt, 1 teaspoon pepper and 2 teasopoons paprika to make a marinade. Thread vegetables alternately with the chicken cubes on skewers and brush all sides with the marinade. Heat the canola oil in a grill pan and fry the skewers on all sides over high heat, about 5 minutes.

5.

Mix finished rice with freshly chopped herbs. Serve with the chicken skewers on a plate.