Informations supplémentaires
35 min.
|
535 kcal
|
easy
|
|
Printable version
1. Setup
Bring a pot of water to a boil. Preheat the oven or the BBQ to 425°F. Cut the chicken into cubes. Cut the oignon and the bell pepper into coarse chunks. Slice the cucumber. Cut the tomatoes into small cubes. Pick the marjoram leaves. Grate the garlic. Check that olives do not contain pits.
2. Cook the chicken skewers in the oven or in the BBQ
Thread the chicken, the onion and the pepper onto the skewers. Salt and pepper. Heat a drizzle of oil in a pan over medium heat and cook for around 5 minutes on each side until the chicken is golden brown. Place the chicken skewers onto a baking sheet and finish cooking in the oven for 10-15 more minutes or until the chicken is cooked through.
3. Cook the millet
Add the millet to the pot of boiling water. Cook for around 20-22 minutes. Rinse under cold running water and drain.
4. Make the sauce
In a small bowl, mix together the garlic and the yogurt. Add a drizzle of oil as desired. Add salt and pepper.
5. Make the salad
In a bowl, toss together the millet, the tomatoes, the cucumber, the feta, the olives and the marjoram. Add a drizzle of olive oil and vinegar to taste. Season. For a better approval of children, mix the salad with the appreciated foods and leave the others in self-service at the center of the table.
6. Plate your dish
Serve the chicken skewers with the salad and the dip. Serve each part of the meal family-style and let your children make their plate! Bon appétit!
2unitChicken Breast
45gFeta Cheese
1unitGreek Yogourt 2%
0.5unitMarjoram
2unitTomato(es)
2unitLebanese Cucumber(s)
1unitGreen Bell Pepper(s)
0.5unitRed Onion(s)
45mlKalamata Olives
1unitGarlic Clove(s)
180mlMillet
6unitWooden Skewers
What you need
pot, sieve, pan, baking sheet, bowl
535 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
55g
18%
fat
11g
17%
cholesterol
120mg
40%
fiber
6g
24%
protein
52g
saturated
5g
25%
sodium
361mg
15%
sugar
6g
trans
0g