Grilled Chicken Skewers with Fried Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 318 cal. | (15 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 44.9 μg | (75 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 156 mg | (164 %) | ||
| Potassium | 1,113 mg | (28 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 240 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 Chicken breasts
- 200 grams white Beans
- 100 grams green Beans
- 2 Tbsps balsamic vinegar
- ½ bunch Basil
- 2 red Bell pepper
- olive oil
- 500 grams potatoes (cooked)
- 2 Tbsps thyme (finely chopped)
- 2 garlic cloves (finely chopped)
- 100 milliliters Vegetable broth
- 1 tsp honey
- salt
- freshly ground peppers
Preparation steps
Saute white beans and bell peppers in about 4 tablespoons of oil. Add garlic, balsamic vinegar and vegetable broth. Let stew for approximately 5 minutes. Add honey and season with salt and pepper. Mix in basil last. Pull from heat and allow to cool.
Rinse green beans and blanch in boiling salt water until crisp-tender, about 5 minutes.
Rinse bell peppers, cut in half, remove ribs and seeds and cut flesh into strips.
Rinse chicken, pat dry and cut lengthwise into 2 cm (approximately 1 inch) thick slices. Thread chicken onto wooden skewers and season with thyme, salt and pepper. Drizzle with olive oil and grill or broil 4-6 minutes on both sides.
Peel the potatoes, cut into cubes and fry in vegetable oil for about 8-10 minutes until golden brown. Season with salt and pepper.
Saute white beans and bell peppers in about 4 tablespoons of oil. Add garlic, balsamic vinegar and vegetable broth and simmer for about 5 minutes. Add honey and season with salt and pepper. Mix in basil. Arrange skewers on a bed of fried potatoes and serve with warm bean salad.
