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Chicken skewers with baked potato and beetroot salad
 
 
4 ServingsPTM70 min

Chicken skewers with baked potato and beetroot salad


Overnight meal of chicken skewers, boiled beetroot, raw vegetables and baked potato.

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Directions

  1. Preheat the oven to 200 ° C.
  2. 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.
  3. 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.
  4. Meanwhile, mix the chimichurri herbs with the olive oil and mix this with the chicken breast cubes. Cut the onions into wedges.
  5. Thread the chicken cubes and onion tarts around the satéprikkers.
  6. 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.
  7. Heat the grill pan and grill the chicken skewers in 10 min. Golden brown and done. Times regularly.
  8. Serve the skewers with roasted potatoes, yoghurt sauce and beetroot salad.


Nutrition

395Calories
Sodium7% DV160mg
Fat8% DV5g
Protein58% DV29g
Carbs17% DV52g
Fiber48% DV12g

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