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🍽️ Orange-Marinated Chicken Skewers with Fresh Salad

276 kcal · 30 min · 4 servings

Ingredients

• 200 g chicken breast fillet
• 1 red onion
• 1 clove garlic
• 3 oranges
• 2 sprigs thyme
• 1 tsp paprika powder
• 1 pinch cayenne pepper
• 1 pinch cinnamon
• salt
• pepper
• 40 g arugula (0.5 bunch)
• 100 g cherry tomatoes
• 2 tbsp olive oil

Instructions

1. 1. Rinse the chicken fillet under cold water.
2. 2. Pat the meat dry with kitchen paper.
3. 3. Cut the fillet lengthwise into strips about 1 centimeter wide.
4. 4. Thread the chicken strips onto four long wooden skewers in a wavy pattern.
5. 5. Place the skewers in a rectangular baking dish.
6. 6. Peel the onion and the garlic.
7. 7. Finely chop the onion and garlic.
8. 8. Peel two oranges thickly so that all white bitter pith is completely removed.
9. 9. Carefully cut out the fruit flesh segments between the membranes.
10. 10. Catch the released juice in a bowl.
11. 11. Place the cut-out orange fillets on a plate and set aside.
12. 12. Halve the third orange.
13. 13. Squeeze the orange halves.
14. 14. Measure out 70 milliliters of juice.
15. 15. Add the measured juice to the remaining juice in the bowl.
16. 16. Wash the thyme.
17. 17. Shake the thyme dry.
18. 18. Pluck the thyme leaves from the stems.
19. 19. Add paprika powder, cayenne pepper, and cinnamon to the bowl with the orange juice.
20. 20. Add the chopped garlic and onion to the marinade.
21. 21. Season the marinade with salt and pepper.
22. 22. Stir all ingredients well into the orange juice.
23. 23. Pour the marinade evenly over the chicken skewers in the dish.
24. 24. Let the skewers marinate for about 20 minutes.
25. 25. Clean the arugula in the meantime.
26. 26. Wash the arugula.
27. 27. Spin the arugula dry or shake it off.
28. 28. Rinse the cherry tomatoes.
29. 29. Halve the cherry tomatoes.
30. 30. Remove the chicken skewers from the marinade.
31. 31. Place the skewers on a plate.
32. 32. Add one tablespoon of oil to a coated pan.
33. 33. Heat the oil in the pan.
34. 34. Pour the remaining marinade into the hot pan.
35. 35. Reduce the marinade by boiling it down to half the original amount.
36. 36. Pour the reduced liquid into a small bowl.
37. 37. Wipe the pan clean.
38. 38. Add the remaining oil to the pan.
39. 39. Heat the oil again.
40. 40. Fry the chicken skewers all around for about 6 minutes until brown.
41. 41. Distribute the arugula, orange fillets, and tomatoes on a large plate.
42. 42. Let the marinade in the small bowl cool down.
43. 43. Drizzle the cooled marinade over the vegetables.
44. 44. Place the hot chicken skewers on top of the vegetables.

Nutrition per serving

• kcal: 276
• Protein: 26 g · Fett/Fat: 11 g · Carbs: 16 g