Brochettes de poulet sur petite salade bio (Languedoc Sun N°33 / Provence Sun N°6)
Brochettes de poulet sur petite salade bio
Organic ingredients for 4
• 650 g chicken ﬁlets
• 1 red & 1 green pepper
• 2 lemons
• fresh goat’s cheese
• olive oil, salt & pepper
• wooden skewers
1 Wash each pepper; remove the seeds and white part and cut into 4 cm squares.
2 Remove the skin from the lemons cut through the inner thickness to obtain large zests of outer rind.
3 Cut the chicken ﬁlets into largish cubes.
4 Put everything into a deep dish; add the lemon juice, six spoons of olive oil, a soup spoon of snipped rosemary, a soup spoon of crumbled thyme, salt & pepper.
5 Leave to marinate in the fridge for an hour.
6 Preheat the oven grill.
7 Thread the cubes of chicken and pepper between lemon zests onto the wooden skewers.
8 Place a bunch of rosemary at the bottom of the dish; add the skewers, salt and pepper.
9 Cook under the oven grill for 10 minutes turning the skewers after 5 minutes.
Serve straight away with a summer salad of melon, red fruits, courgettes, garden herbs, and toasted bio bread with a fresh, organic ash grey goat’s cheese.
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