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🍽️ Chicken skewers with warm spinach salad and yogurt dip

450 kcal · 30 min · 4 servings

Ingredients

• 500 g chicken breast fillet
• juice of 1/2 lemons
• pepper
• 2 tbsp oil
• salt
• 500 g leaf spinach
• 2 tbsp oil
• 2 tbsp pine nuts
• 2 tbsp raisins
• salt
• pepper
• some lemon juice
• 4 tomatoes
• 1 small bunch basil
• 500 g low-fat milk yogurt
• 1 tsp grated orange peel (organic)
• juice of 1 oranges
• salt
• chili powder

Instructions

1. 1. Cut the chicken meat into long, thin strips.
2. 2. Thread the meat strips onto wooden skewers that you have previously brushed with a little oil.
3. 3. Drizzle the skewers with lemon juice and season generously with pepper.
4. 4. Wash the spinach thoroughly and remove the tough stems.
5. 5. Heat oil in a non-stick pan.
6. 6. Toast the pine nuts in it until golden brown.
7. 7. Remove the pine nuts from the pan and set them aside.
8. 8. Add the spinach and raisins to the same pan.
9. 9. Season the mixture with salt, pepper, and a little lemon juice.
10. 10. Heat the spinach briefly until it starts to wilt.
11. 11. Wash the tomatoes and cut them into small cubes.
12. 12. Mix the tomato cubes and the toasted pine nuts into the warm spinach.
13. 13. Pick the basil leaves off the stems.
14. 14. Finely chop the basil leaves.
15. 15. Grate the zest of an orange.
16. 16. Squeeze the juice of the orange.
17. 17. Mix the yogurt with the orange zest and the orange juice.
18. 18. Season the yogurt mixture with salt and chili powder.
19. 19. Stir the chopped basil into the yogurt sauce.
20. 20. Heat a little oil in a clean pan.
21. 21. Fry the chicken skewers for about two to three minutes on each side.
22. 22. Season the fried skewers finally with salt.
23. 23. Serve the skewers together with the warm spinach salad and the yogurt sauce.

Nutrition per serving

• kcal: 450
• Protein: 40 g · Fett/Fat: 20 g · Carbs: 30 g