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LATISHIA L. ANDERS
Chicken-pepper skewers with tomato salsa
Grilled chicken-pepper skewers with nut rice, stir-fried vegetables and a fresh tomato salsa.
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Ingredients
Directions
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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.
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Drain and leave with a lid on the pan until use.
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Wash the bell pepper, remove the seeds and green stalk and cut the flesh into pieces of 2 cm.
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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.
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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.
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Meanwhile, wash the tomatoes and cut into cubes. Cut the parsley and capers fine.
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Mix with the tomato and the oil. Season with pepper and salt.
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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.
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Divide the rice with vegetables and the skewers over the plates. Serve with the tomato salsa.
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Nutrition
535Calories
Sodium8% DV200mg
Fat32% DV21g
Protein58% DV29g
Carbs18% DV54g
Fiber24% DV6g
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