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Home Chef Joel
Chicken skewers with baked potato and beetroot salad
Overnight meal of chicken skewers, boiled beetroot, raw vegetables and baked potato.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Clean the potatoes. Wrap each unpeeled potato in a piece of aluminum foil and pof for approx. 45 minutes in the middle of the oven.
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After 40 minutes, check that the potatoes are cooked by puncturing with a fork. If the fork comes out easily again, the potatoes are done.
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Meanwhile, mix the chimichurri herbs with the olive oil and mix this with the chicken breast cubes. Cut the onions into wedges.
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Thread the chicken cubes and onion tarts around the satéprikkers.
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Mix the yogurt with the rest of the herbs. Peel the beetroot and cut into thin segments. Sprinkle the beetroots and raw vegetables with the vinegar.
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Heat the grill pan and grill the chicken skewers in 10 min. Golden brown and done. Times regularly.
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Serve the skewers with roasted potatoes, yoghurt sauce and beetroot salad.
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Nutrition
395Calories
Sodium7% DV160mg
Fat8% DV5g
Protein58% DV29g
Carbs17% DV52g
Fiber48% DV12g
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