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🍽️ Chicken Skewers with Colorful Potato and Vegetable Pan

450 kcal · 30 min · 4 servings

Ingredients

• Carrots 4 pcs.
• Potatoes, mostly waxy 1 kg
• Salt pinch
• Chicken breast fillets 600 g
• Oil 4 tbsp
• Spice mix for poultry 2 tsp
• Onions, red 1 pc.
• Zucchini 1 pc.
• Parsley, fresh 20 g
• Feta 200 g
• Sugar 1 tsp
• Pepper, black ground pinch
• Rose pepper 1 tsp
• Sour cream 150 g
• Mustard 1 tsp

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan.
2. 2. Peel the carrots and cut them into bite-sized pieces.
3. 3. Wash the potatoes thoroughly.
4. 4. Cut the potatoes in half or quarters depending on their size.
5. 5. Place the carrots and potatoes in a pot with salted water.
6. 6. Bring the water to a boil.
7. 7. Cook the vegetables covered over medium heat for about 12 minutes.
8. 8. Rinse the chicken breast fillets.
9. 9. Pat the meat dry with a kitchen towel.
10. 10. Cut the chicken meat into cubes.
11. 11. Place the chicken cubes in a bowl.
12. 12. Add 2 tablespoons of oil, salt, and chicken seasoning.
13. 13. Mix everything well together.
14. 14. Thread the meat evenly onto wooden skewers.
15. 15. Place the skewers on a baking sheet.
16. 16. Cook the skewers in the oven for about 10 minutes.
17. 17. Halve the onions and peel them.
18. 18. Cut the onions into wedges.
19. 19. Wash the zucchini.
20. 20. Remove the ends of the zucchini.
21. 21. Cut the zucchini in half lengthwise.
22. 22. Slice the zucchini halves into rounds.
23. 23. Wash the parsley.
24. 24. Shake the parsley dry.
25. 25. Pluck the parsley leaves from the stems.
26. 26. Finely chop the parsley leaves.
27. 27. Crumble the feta cheese with your hands.
28. 28. Heat 2 tablespoons of oil in a pan over high heat.
29. 29. Fry the onions with sugar in it for about 1 minute.
30. 30. Add the zucchini slices.
31. 31. Fry the zucchini for another 3 minutes.
32. 32. Drain the potatoes and carrots in a colander.
33. 33. Let the vegetables steam for a short moment.
34. 34. Add the vegetables to the pan with the zucchini.
35. 35. Season the vegetables with salt, pepper, and paprika.
36. 36. Fry everything for another 5 minutes until golden brown.
37. 37. Mix sour cream, mustard, and the chopped parsley in a small bowl.
38. 38. Adjust the seasoning of the dip with salt and pepper.
39. 39. Carefully remove the chicken skewers from the oven.
40. 40. Plate the potato and vegetable pan.
41. 41. Place the chicken skewers next to the vegetables.
42. 42. Sprinkle the feta over the dish.
43. 43. Serve the meal with the mustard dip.

Nutrition per serving

• kcal: 450
• Protein: 32 g · Fett/Fat: 18 g · Carbs: 40 g