Grilled Chicken Skewers with Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 95 cal. | (5 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 31.3 μg | (52 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 528 mg | (13 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the salad
- 200 grams Cherry tomatoes
- 1 Cucumber
- 1 orange Bell pepper
- 1 carrot
- 2 scallions
- 2 sprigs Basil
- 2 Tbsps white balsamic vinegar
- Red pepper flakes
- 2 Tbsps olive oil
- salt
Preparation steps
Rinse the chicken, pat dry and chop. Rinse the cilantro, shake dry and chop finely. put aside a little cilantro for garnish, put the rest with the chicken in a bowl. Peel garlic and squeeze them. Combine the lemon juice, the honey and the oil well. Cover the chicken with marinade at least 30 minutes in refrigerator.
For the salad, rinse the tomatoes and halve. Peel the cucumber, cut in half lengthwise, scrape out the seeds and dice the halves. Rinse the pepper, cut in half, remove seeds and ribs and also dice. Peel the carrot and cut into fine strips or grate. Trim scallions, rinse and cut into thin rings. Rinse the basil, shake dry, pluck off the leaves and cut into strips.
Toss all prepared salad ingredients in a bowl with the vinegar, chile flakes and the remaining oil, season with salt and let infuse.
Put the chicken on skewers and cook on the grill around 5-7 minutes, turning regularly. Garnish with the remaining cilantro leaves and season with salt.
Season the salad to taste and serve with the skewers.
