Chicken skewers garnished with honey mustard and cucumber-cress salad

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
4 4
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 1
  • 250 g Cucumber
  • 75 g Whole milk yoghurt
  • 2 TABLESPOONS Lemon juice
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 1/2 Beet Cress
  • 1 (approx. 175 g) Chicken filet
  • 1 TABLESPOON Oil
  • 1 TABLESPOON Honey
  • 1 TEASPOON Mustard
  • 7-10 Tbsp Lemon
  • 2 wooden skewers

Directions

  1. 1

    Wash the cucumber, clean and cut into small cubes. Mix yoghurt and 1 tablespoon lemon juice. Season with salt, pepper and sugar. Rinse cress, cut from the bed and add to the yoghurt.

  2. 2

    Fold in the cucumber. Wash chicken filet, dab dry, cut in half, cut into 8 pieces and put on skewers. Heat oil in a pan. Fry the skewers for about 6 minutes at medium heat, turning them over.

  3. 3

    Season with salt and pepper. Mix honey, mustard and 1 tbsp. lemon juice and brush the chicken skewers with it shortly before the end of the roasting time. Arrange cucumber salad and chicken skewers on a plate.

  4. 4

    Sprinkle pepper over the skewers and garnish with lemon.

Nutrition Facts

KCAL
440 kcal
CARBS
24 g
FATS
16 g
PROTEINS
46 g

Categories & Tags

Main Dishes