Chicken vegetable skewers

Based on 23 ratings
HelloFresh

HelloFresh

Contributor

Difficulty

Medium 👍
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
300 g chicken breast
300 g rice
530 ml water
500 ml coconut milk
red onions
green onions
zucchini
1½ tbsp olive oil (divided)
½ tsp salt
¼ clove garlic
60 ml soy sauce
1 tsp sugar
40 g sesame seeds
pepper
Metric
Imperial

Utensils

  • large bowl
  • cutting board
  • knife
  • small saucepan
  • baking sheet
  • oven
  • wooden skewers
  • parchment paper
  • large frying pan

Nutrition per serving

Cal
590
Protein
33 g
Fat
14 g
Carb
92 g
  • Step 1/4

    Peel onion, cut in half, and then cut halves into quarters. Cut green onion crosswise into slices and zucchini into medallion-sized pieces. In a large bowl, toss zucchini and onion with olive oil, salt, and pepper.
    • red onions
    • 4 stalks green onion
    • zucchini
    • 1 tbsp olive oil
    • salt
    • pepper
    • large bowl
    • cutting board
    • knife

    Peel onion, cut in half, and then cut halves into quarters. Cut green onion crosswise into slices and zucchini into medallion-sized pieces. In a large bowl, toss zucchini and onion with olive oil, salt, and pepper.

  • Step 2/4

    In a small saucepan, combine rice, water, and salt. Bring to a boil, reduce heat, cover, and cook over low heat for approx. 10 min. Remove from heat and let sit, covered, for approx. another 10 min. Pat dry chicken breast with a paper towel. Cut into bite-sized pieces.
    • 300 g rice
    • 530 ml water
    • ½ tsp salt
    • 300 g chicken breast
    • small saucepan
    • cutting board
    • knife

    In a small saucepan, combine rice, water, and salt. Bring to a boil, reduce heat, cover, and cook over low heat for approx. 10 min. Remove from heat and let sit, covered, for approx. another 10 min. Pat dry chicken breast with a paper towel. Cut into bite-sized pieces.

  • Step 3/4

    Preheat oven to 200°C/390°F. Thread chicken, zucchini, and red onion onto wooden skewers. In a large frying pan, heat up olive oil over medium heat and sauté skewers for approx. 2 – 3 min. per side. Then, place on a parchment paper-lined baking sheet and place in preheated oven at 200°C/390°F and bake for approx. 10 – 12 min.
    • ½ tbsp olive oil
    • baking sheet
    • oven
    • wooden skewers
    • parchment paper

    Preheat oven to 200°C/390°F. Thread chicken, zucchini, and red onion onto wooden skewers. In a large frying pan, heat up olive oil over medium heat and sauté skewers for approx. 2 – 3 min. per side. Then, place on a parchment paper-lined baking sheet and place in preheated oven at 200°C/390°F and bake for approx. 10 – 12 min.

  • Step 4/4

    Finely mince garlic. Then, in a small saucepan, mix together garlic, coconut milk, soy sauce, and sugar. Bring to a simmer over medium heat and cook for approx. 5 – 6 min. until creamy and slightly thick. Meanwhile, in a grease-free frying pan, toast sesame seeds over medium heat for approx. 1 – 2 min. until lightly brown and fragrant. Finally, fluff rice with a fork, transfer to a plate, top with chicken and vegetable skewers, and drizzle with coconut milk sauce. Garnish with roasted sesame seeds and chopped green onions. Enjoy!
    • ¼ clove garlic
    • 500 ml coconut milk
    • 60 ml soy sauce
    • 1 tsp sugar
    • 40 g sesame seeds
    • large frying pan
    • small saucepan

    Finely mince garlic. Then, in a small saucepan, mix together garlic, coconut milk, soy sauce, and sugar. Bring to a simmer over medium heat and cook for approx. 5 – 6 min. until creamy and slightly thick. Meanwhile, in a grease-free frying pan, toast sesame seeds over medium heat for approx. 1 – 2 min. until lightly brown and fragrant. Finally, fluff rice with a fork, transfer to a plate, top with chicken and vegetable skewers, and drizzle with coconut milk sauce. Garnish with roasted sesame seeds and chopped green onions. Enjoy!