Chicken and vegetable skewers

Name: Chicken and vegetable skewers
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 100 g Long grain rice; 7-10 Tbsp Salt; 125 g Courgette; 2 Washer Pineapple (canned); 2 small onion; 8 (approx. 100 g) red cherry tomatoes; 150 g Chicken filet; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 package (250 ml) Béarnaise Sauce; 1-2 TEASPOONS pickled green peppercorns; 7-10 Tbsp Thyme; 7-10 Tbsp wooden skewers

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

100 g Long grain rice
7-10 Tbsp Salt
125 g Courgette
2 Washer Pineapple (canned)
2 small onion
8 (approx. 100 g) red cherry tomatoes
150 g Chicken filet
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 package (250 ml) Béarnaise Sauce
1-2 TEASPOONS pickled green peppercorns
7-10 Tbsp Thyme
7-10 Tbsp wooden skewers

Directions

1
Cook the rice in salted water for 15-20 minutes. In the meantime, wash and slice the zucchini. Quarter the pineapple slice. Peel onion and cut into slices. Clean and wash the tomatoes. Wash the meat, dab dry and cut into pieces.
2
Skewer ingredients alternately on wooden skewers. Heat oil in a frying pan and fry the skewers in it at medium heat all around for 8-10 minutes. Season with salt and pepper. In the meantime, put sauce in a saucepan and heat while stirring. Add green pepper and stir in. Arrange skewers, rice and sauce on a plate and serve garnished with thyme as desired