Lightning chicken skewers on fennel salad

Name: Lightning chicken skewers on fennel salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Organic Lemon; 1 Garlic clove; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 TABLESPOONS Olive oil; 600 g Chicken filet; 150 g Arugula; 1⁄4 Pot of basil and mint; 1 large fennel bulb; 7-10 Tbsp wooden skewers

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Organic Lemon
1 Garlic clove
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 TABLESPOONS Olive oil
600 g Chicken filet
150 g Arugula
1⁄4 Pot of basil and mint
1 large fennel bulb
7-10 Tbsp wooden skewers

Directions

1
Wash and dry the lemon and grate the peel. Squeeze the lemon. Peel garlic and chop finely. Mix everything with salt and pepper and fold in the oil. Wash the meat, dab dry and dice.
2
Stick on skewers and brush with 2 tbsp. marinade. Fry in a large hot pan for about 10 minutes. Season again with some salt and pepper.
3
Wash the salad and herbs and let them drip off. Pluck off herb leaves. Clean, wash and slice the fennel thinly. Mix everything with the rest of the marinade and arrange on skewers.