Informations supplémentaires
30 min.
|
725 kcal
|
easy
|
|
Printable version
1. Setup
Chop the garlic, shallot and oregano. Zest the lemon. Thinly slice the cucumber. Grate 1 tomato to get the flesh and cut the other tomato into quarters.
2. Cook the rice
Bring a pot with 1.5 2P | 2 3P cups of water to a boil. Pour in the rice, cover and cook for 10-12 minutes over low heat. Add a drizzle of oil or 1 tbsp of butter, a little lemon juice, salt and pepper to the rice. Keep warm.
3. Marinate the chicken
Slice the chicken into strips. Mix the tomato flesh with the mayonnaise, garlic, zest and juice of half a lemon, half the oregano, 1-2 tbsp. of red wine vinegar, 1 tsp of sugar, salt and pepper. Pour 3/4 of the marinade over the chicken. Save the rest that hasn't touched the chicken for serving.
4. Make the salad
Mix the tomato quarters with the cucumber, shallot to taste, the rest of the oregano, a little lemon juice, a drizzle of oil, salt and pepper.
It's possible to leave some vegetables as is to serve as crudités.
5. Cook the chicken
Heat a skillet over medium heat. Thread the chicken onto the skewers. Cook the skewers for 4 minutes on one side. Flip, cover and cook 4-5 minutes.
6. Plate your dish
Serve the skewers with the rest of the marinade set aside in step 3, the rice and salad. Bon appétit!
2unitChicken Breast
4unitWooden Skewers
1unitGarlic Clove(s)
2unitMayonnaise
2unitTomato(es)
2unitLebanese Cucumber(s)
1unitLemon
1unitOregano
0.5unitShallot
140gBasmati Rice
What you need
pan, pot, bowls, grate
725 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
67g
22%
fat
18g
28%
cholesterol
204mg
68%
fiber
5g
20%
protein
68g
saturated
3g
15%
sodium
222mg
9%
sugar
7g
trans
0g