Provencal chicken skewers with almond dip
- 1 organic lemon li>
- 2 Garlic cloves
- 4 TL Herbs of Provence
- 2 TL Dijon mustard
- 9 span> EL Olive oil
- Salt, pepper
- span> Sugar
- 650 g Organic chicken fillet
- 80 g ground almonds ( with skin)
- 3 EL span> maple syrup
- 1 EL Apple cider vinegar
- 3 Zucchini
- 8 Grill skewers
45 minutes
span> very easy
- 1.
- Wash the lemon with hot water, dry it and rub off the peel. Squeeze the lemon. Peel the garlic and finely mash it with a fork. Mix together lemon zest and juice, Provence herbs, mustard, 5 tbsp oil and half of the garlic.
- 2.
- Season with salt, pepper and 1 teaspoon of sugar.
- 3.
- Wash the meat, pat dry, cut into approx. 40 cubes (approx. 2 x 2 cm). Turn in the marinade and leave to stand in the refrigerator for about 1 hour.
- 4.
- For the dip, roast the almonds in a pan without fat. Stir in 150 ml water, maple syrup, apple cider vinegar, 4 tablespoons oil and the rest of the garlic. Season the almond dip with salt and pepper. Let cool down.
- 5.
- Clean and wash the zucchini, slice or cut lengthways into approx. 2 mm thin slices. Roll up the slices. Place them alternately with the meat on the grill skewers. Grill on the hot grill for about 8 minutes while turning.
- 6.
- Hand in almond dip.
1 skewer approx:
- 300 kcal li>
- 21 g protein
- 20 g fat
- 8 g carbohydrates
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