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295 kcal
Recipe for Chicken, zucchini, and bell pepper skewers with mint sauce
Recipe for Chicken, zucchini, and bell pepper skewers with mint sauce
Recipe for Chicken, zucchini, and bell pepper skewers with mint sauce
Recipe for Chicken, zucchini, and bell pepper skewers with mint sauce
Recipe for Chicken, zucchini, and bell pepper skewers with mint sauce
Recipe for Chicken, zucchini, and bell pepper skewers with mint sauce
Recipe for Chicken, zucchini, and bell pepper skewers with mint sauce
Recipe for Chicken, zucchini, and bell pepper skewers with mint sauce
Recipe for Chicken, zucchini, and bell pepper skewers with mint sauce

Recipe for Chicken, zucchini, and bell pepper skewers with mint sauce

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x portion

NaN g

295 kcal

x g

1 kcal

295
Calories
31.7g
Prot.
12.3g
Fat
13.9g
Carbs

Ingredients (servings):

2

Converted ingredients are going to appear on the shopping list

  • Peppers capsicum red1.5× piece (255 g)
  • Courgette1× piece (250 g)
  • Chicken breast, without skin200 g
  • Skyr, Icelandic yoghurt7× tablespoon (105 g)
  • Limes100 g
  • Olive oil2× tablespoon (20 g)
  • Erythritol1× tablespoon (10 g)
  • Mint, fresh3× leaf (6 g)
  • Pepper, cayenne, ground2× pinch (2 g)
  • Sweet paprika2× pinch (2 g)
Add recipe ingredients to "Breakfast" (Today)

How to make Chicken, zucchini, and bell pepper skewers with mint sauce

recipe

  1. 1. Cut the chicken into cubes, then marinate it in olive oil, sweet paprika, and hot paprika. Set it in the fridge for at least an hour.

    1. 1. Cut the chicken into cubes, then marinate it in olive oil, sweet paprika, and hot paprika. Set it in the fridge for at least an hour.
    2. 1. Cut the chicken into cubes, then marinate it in olive oil, sweet paprika, and hot paprika. Set it in the fridge for at least an hour.

  2. 2. Meanwhile, prepare the mint sauce. Mix the skyr with the juice of the squeezed lime, add chopped mint and erythritol. Mix and set in the fridge for at least 30 minutes.

    1. 2. Meanwhile, prepare the mint sauce. Mix the skyr with the juice of the squeezed lime, add chopped mint and erythritol. Mix and set in the fridge for at least 30 minutes.

  3. 3. Wash the zucchini and bell pepper. Cut the zucchini into approximately 0.5 cm half-moons, and the bell pepper into large cubes (similar in size to the chicken pieces).

    1. 3. Wash the zucchini and bell pepper. Cut the zucchini into approximately 0.5 cm half-moons, and the bell pepper into large cubes (similar in size to the chicken pieces).

  4. 4. Thread the chicken onto skewers, alternating with the vegetables. Grill for about 12 minutes, turning to cook each side.

    1. 4. Thread the chicken onto skewers, alternating with the vegetables. Grill for about 12 minutes, turning to cook each side.
    2. 4. Thread the chicken onto skewers, alternating with the vegetables. Grill for about 12 minutes, turning to cook each side.

  5. 5. Serve the finished skewers with the mint sauce.

    1. 5. Serve the finished skewers with the mint sauce.
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