Informations supplémentaires
30 min.
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539 kcal
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|
Printable version
1. Cook the rice
Bring a saucepan with 1.5 2P | 2 3P cups of water and the broth cube to a boil. Pour the rice, cover and cook for 10-12 minutes over low heat.
2. Setup
Thinly slice the shallot and the cucumber. Chop the herbs. Zest the lemon. Cut the bell pepper into thin strips. Put the chicken strips in a bowl with the lemon zest, the juice of half a lemon, a drizzle of oil, salt and pepper.
3. Make the salad
Put the cucumber in a bowl with the bell pepper, the cilantro, a drizzle of oil, salt and pepper. Mix.
4. Fry the shallot
Warm up a drizzle of vegetable oil in a pan over medium-high heat. Cook the shallot 3-4 minutes or until the shallot is colored and crispy. Remove with a slotted spoon and place on a cutting board. Chop the shallot and add it to the cooked rice.
5. Cook the chicken
In a bowl, toss the chicken strips with a drizzle of oil and the lemon zest, add salt and pepper. Thread the chicken onto the skewers. Add the skewers to the pan and cook 4-6 minutes on each side over medium heat or until the center is cooked. Preheat grill to medium high heat. Add skewers and cook, turning occasionally, until the chicken is completely cooked through, about 6-10 minutes.
6. Plate your dish
Serve the chicken skewers with the rice, the salad and the lemon juice to taste. It is possible to leave everything in the center of the table like a salad bar and let everyone help themselves. Bon appétit!
280gChicken strap
4unitWooden Skewers
0.5unitLemon
140gBasmati Rice
1unitShallot
1unitPepper(s)
1unitCilantro
2unitLebanese Cucumber(s)
1unitVegetable Broth Cube(s)
What you need
Pan, Bowls,Slotted spoon, Saucepan.
539 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
67g
22%
fat
11g
17%
cholesterol
109mg
36%
fiber
4g
16%
protein
40g
saturated
2g
10%
sodium
148mg
6%
sugar
2g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg