Colorful Vegetable Chicken Skewers with Tomato
Colorful Vegetable Chicken Skewers with Tomato - Colorful Vegetable Chicken Skewers with Tomato
Nutritional values
(Percentage of daily recommendation)
| Calorie | 560 cal. | (27 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 42.3 μg | (71 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 34.2 mg | (285 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 184 μg | (61 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 18.7 μg | (42 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 271 mg | (285 %) | ||
| Potassium | 1,396 mg | (35 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 457 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 4 Chicken breasts
- 2 red Bell pepper
- 2 yellow Bell pepper
- 1 Zucchini
- 2 onions
- 1 Tbsp oregano (chopped)
- 200 grams Rice
- 6 Tomatoes
- 1 tsp Tomato paste
- 1 garlic clove
- 4 Tbsps olive oil
- sugar
- salt
- peppers (from the mill)
- ground paprika
Preparation steps
Cook rice according to instructions specified on package.
Rinse chicken breasts, pat dry and chop.
Rinse bell peppers, halve and cut into bite-sized pieces.
Rinse and slice zucchini.
Peel onions and cut into wedges. Alternate threading vegetables and chicken pieces on skewers.
Blanch tomatoes in boiling water, peel, quarter, core and dice.
Peel garlic and chop finely. Sauté garlic briefly in a pan with 1 tablespoon hot oil, stir in tomato paste and add tomatoes. Simmer for 3-4 minutes then season with salt, pepper and sugar. Add some water if needed.
Season skewers with salt and pepper and fry on all sides on medium heat in remaining hot oil for 5-6 minutes. In the final minute, season with oregano, salt and pepper. Sprinkle with paprika and serve alongside rice drizzled with tomato sauce.
