Chicken Skewers with Colourful Salad
Tender strips of chicken breast wrapped around thin ribbons of courgette and carrot and fried until golden in a griddle pan. They are served with a refreshing salad of red pepper, cherry tomatoes, olives and basil. A marinade of garlic, lemon zest and sweet paprika gives the meat a bright, fresh flavour. A light lunch or dinner for four.
Prep: 35 min
Servings: 4
Energy: 122 kcal per serving
Method
01.
Grate 1 clove of garlic and the zest of 1/2 lemon, which we have first blanched in boiling water, into a small bowl. Add the ground red paprika and olive oil, season with salt and pepper and mix thoroughly.
02.
Cut the chicken breasts lengthways into flat escalopes and lightly flatten them through cling film. Rub the meat with the prepared marinade and cut it into long thin strips. Sprinkle the strips with a little fresh thyme and leave them to stand so the flavours can blend. Meanwhile, cut the washed courgette into long thin ribbons with a peeler. Cut the peeled and washed carrot in the same way.
03.
Place a ribbon of courgette and carrot on each strip of meat, season with salt and pepper. Thread the strips of meat with the vegetables onto skewers in a wavy shape. Fry the skewers in a hot griddle pan with a little olive oil until golden. Finally, drizzle the skewers in the pan with the juice of 1/2 lemon.
04.
Cut the red pepper and iceberg lettuce into cubes, the cherry tomatoes into quarters, halve the green olives and tear the basil into larger pieces. Transfer the vegetables to a larger bowl, drizzle with the juice of 1/2 lemon and a little olive oil, season with salt and pepper and toss gently.
05.
Serve the vegetable salad on a plate first, followed by the fried chicken skewers.
