Chicken-pepper skewers with tomato salsa

Name: chicken-pepper skewers with tomato salsa
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 275 g nut rice; 1 Red pepper; 3 el peanut oil; 3 el Mediterranean herbs; 350 g chicken cubes; 2 tomatoes; 20 g parsley; 2 el capers; 400 g Italian stir fried vegetable zucchini

Grilled chicken-pepper skewers with nut rice, stir-fried vegetables and a fresh tomato salsa.

Ingredients

Kitchen Stuff

8 skewer
1 grill pan

Directions

Bring a large pan of water and possibly salt to the boil. When the water boils, add the rice. Cook in 8 min. Until done.
Drain and leave with a lid on the pan until use.
Wash the bell pepper, remove the seeds and green stalk and cut the flesh into pieces of 2 cm.
Mix the oil, Mediterranean herbs, chicken cubes, paprika and pepper to taste in a bowl. Thread the paprika pieces and chicken cubes over and over to the satay sticks.
Heat the grill pan without oil or butter and grill the chicken skewers over medium heat about 8-10 min. Until golden brown and done.
Meanwhile, wash the tomatoes and cut into cubes. Cut the parsley and capers fine.
Mix with the tomato and the oil. Season with pepper and salt.
Heat the oil in a wok or frying pan and fry the stir-fry vegetable for 2 minutes on a high heat. Add the nut rice and fry for another 3 minutes.
Divide the rice with vegetables and the skewers over the plates. Serve with the tomato salsa.