🍽️ Chicken and Vegetable Grill Platter with Herb Quark

Name: Chicken and Vegetable Grill Platter with Herb Quark
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion; 2 tbsp olive oil; chili powder; 200 g pureed tomatoes (ready-made product); 50 g honey; salt; pepper (from the mill); 8 chicken breast fillets; 8 giant prawns (kitchen-ready); 200 g quark; 50 ml milk; 1 bunch herbs; salt; pepper; 4 zucchini; salt; 4 bell peppers; 8 spring onions; 1 baguette; 100 g butter; 0.5 bunch herbs; 2 garlic cloves

585 kcal · 30 min · 4 servings

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Ingredients

1 onion
2 tbsp olive oil
chili powder
200 g pureed tomatoes (ready-made product)
50 g honey
salt
pepper (from the mill)
8 chicken breast fillets
8 giant prawns (kitchen-ready)
200 g quark
50 ml milk
1 bunch herbs
salt
pepper
4 zucchini
salt
4 bell peppers
8 spring onions
1 baguette
100 g butter
0.5 bunch herbs
2 garlic cloves

Instructions

1. Peel the onion and chop it finely.
2. Heat olive oil in a pot.
3. Sauté the onions in the hot oil.
4. Add the tomatoes.
5. Season the mixture with salt, pepper, and chili powder.
6. Stir in the honey and let it melt over low heat.
7. Brush the chicken breast with the prepared marinade before grilling.
8. Grill the chicken breast for five minutes on each side.
9. Brush the breast with the marinade repeatedly while grilling.
10. Salt and pepper the shrimp.
11. Grill the shrimp for about four minutes all around.
12. Serve the remaining marinade as a dip.
13. Stir the quark smooth with the milk.
14. Season the quark with salt and pepper.
15. Wash the herbs and shake them dry.
16. Finely chop the herbs.
17. Stir the herbs into the quark.
18. Wash the zucchini and cut off the stem end.
19. Slice the zucchini.
20. Sprinkle the slices with salt to draw out moisture.
21. Grill the zucchini slices for four minutes on each side.
22. Halve the bell peppers lengthwise.
23. Wash the peppers and pat them dry.
24. Remove the core from the peppers.
25. Cut the peppers into pieces.
26. Wash and clean the spring onions.
27. Grill the vegetables for three to five minutes on all sides.
28. Halve the baguette lengthwise.
29. Wash the herbs for the baguette and shake them dry.
30. Finely chop these herbs.
31. Mash the butter and peeled garlic cloves together in a bowl.
32. Stir the chopped herbs into the garlic butter.
33. Brush the baguette with the herb butter.
34. Bake the baguette in the oven at 100 degrees Celsius until crispy.

Nutrition per serving

kcal: 585
Protein: 68 g · Fett/Fat: 18 g · Carbs: 36 g