Grilled Chicken Skewers with Zucchini and Eggplant
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
325
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 325 cal. | (15 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 46.2 μg | (77 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 21.9 mg | (183 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,094 mg | (27 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 299 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Chicken breasts
- 1 garlic clove
- 1 Tbsp grained Mustard
- 1 tsp dried thyme
- 2 Tbsps lemon juice
- 1 Tbsp honey
- 5 Tbsps olive oil
- 2 Zucchini
- 2 long, thin Eggplant
- 1 Cucumber
- salt
- parsley (for garnish)
Preparation steps
1.
Rinse the chicken and pat dry. Cut into bite-sized pieces. Peel the garlic, chop finely and mix with the mustard, thyme, lemon juice, honey, and oil. Marinate the diced chicken in the oil. Let marinate for about 30 minutes in the refrigerator.
2.
Rinse the zucchini, eggplant, and cucumber. Rinse and cut everything into uniform, about 1 cm (approximately 1/3 inch) thick slices. Season with salt and infuse for about 10 minutes. Pat dry.
3.
Alternately skewer the vegetables on wooden skewers. Season with salt and cook on the grill for about 10 minutes, turning as needed.
4.
Serve warm with parsley.
