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🍽️ Chicken Skewers with Fresh Papaya-Chili Dip

320 kcal · 30 min · 4 servings

Ingredients

• 400 g chicken breast fillet
• 1 red bell pepper
• 1 green bell pepper
• pineapple
• 1 tbsp oil
• salt
• pepper from the mill
• 1 ripe papaya
• 1 green chili pepper
• juice of 1 lime
• 4 stalks cilantro
• salt
• pepper from the mill

Instructions

1. 1. Rinse the chicken breast under cold water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the chicken meat into small, bite-sized cubes.
4. 4. Wash the bell peppers and cut them into quarters.
5. 5. Remove the white seeds and the inner core of the peppers.
6. 6. Cut the cleaned pepper into small pieces.
7. 7. Peel the pineapple and cut the flesh into cubes.
8. 8. Thread the chicken cubes, pepper pieces, and pineapple cubes alternately onto the skewers.
9. 9. Brush the skewers lightly with some oil.
10. 10. Preheat a grill pan over medium-high heat.
11. 11. Grill the skewers in the pan for about 10 minutes, turning them on all sides.
12. 12. Wash the papaya and cut it in half lengthwise.
13. 13. Scoop out the seeds from the papaya.
14. 14. Peel the papaya and cut the flesh into small cubes.
15. 15. Make a lengthwise cut into the chili pepper.
16. 16. Remove the seeds from the chili.
17. 17. Rinse the deseeded chili briefly.
18. 18. Cut the chili into fine cubes.
19. 19. Place the papaya cubes, chili cubes, and lime juice into a blender.
20. 20. Blend the mixture into a smooth sauce.
21. 21. Rinse the cilantro leaves under running water.
22. 22. Shake the cilantro dry.
23. 23. Finely chop the cilantro leaves.
24. 24. Stir the chopped cilantro into the papaya-chili sauce.
25. 25. Season the dip to taste with salt and pepper.
26. 26. Also salt and pepper the grilled chicken skewers.
27. 27. Arrange the skewers on plates.
28. 28. Serve the dip alongside and garnish it with fresh cilantro leaves.

Nutrition per serving

• kcal: 320
• Protein: 28 g · Fett/Fat: 10 g · Carbs: 30 g