Chicken skewers on fennel and rocket

Name: Chicken skewers on fennel and rocket
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Organic Lemon; 1 Garlic clove; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Fennel Tuber; 150 g Rocket; 1/2 bunch Thai Basil; 1/2 Pot Mint; 4 (approx. 600 g) Chicken filets; 7-10 Tbsp wooden skewers

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Organic Lemon
1 Garlic clove
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Fennel Tuber
150 g Rocket
1/2 bunch Thai Basil
1/2 Pot Mint
4 (approx. 600 g) Chicken filets
7-10 Tbsp wooden skewers

Directions

1
Rinse lemon with hot water and finely grate peel. Halve lemon and squeeze juice. Peel garlic and chop finely. Mix lemon juice, zest and garlic, add oil and season with salt and pepper.
2
Wash and clean the fennel and slice it into thin slices. Wash the salad and shake dry. Wash the herbs, shake dry and pluck the leaves from the stalks. Wash meat, dab dry and cut into cubes, place on wooden skewers and brush with 2 tbsp. lemon-garlic oil, season with salt and pepper.
3
Heat a large pan and fry the skewers for about 10 minutes, turning them over. Mix the fennel, rocket and herbs and sprinkle with the remaining lemon-garlic oil. Serve the salad with the skewers.