Chicken Skewers with Chamnamul Chimichurri

Name: Chicken Skewers with Chamnamul Chimichurri
Total time: 50 min
Yield: 465.8 g
Ingredients: ground black pepper 0.3 g; salt 1 teaspoon (1/3); red bell pepper 80 piece; green onion 80 g; cooked chicken breast 100 piece (palm size); olive oil 50 spoon; balsamic vinegar 45 g; Korean red pepper powder 0.5 g; red onion 70 serving; fresh garlic 9 clove; chopped chamnamul (Korean wild parsley) 30 g

Park Yongwoo2 P42

Cook 50 min Difficulty NORMAL 719 kcal

#low carb #high protein #low calorie #Mediterranean diet

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Ingredients

Main ingredients

ground black pepper 0.3 g
salt 1 teaspoon (1/3)
red bell pepper 1 piece
green onion 80 g
cooked chicken breast 1 piece (palm size)

Seasonings/Sauce

olive oil 50 spoon
balsamic vinegar 45 g
Korean red pepper powder 0.5 g
red onion 70 serving
fresh garlic 9 clove
chopped chamnamul (Korean wild parsley) 30 g

Nutrition summary

Carbohydrates 28.54 g 16%

Protein 32.54 g 18%

Fat 51.55 g 66%

Serving size 465.8g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Thread chicken breast, bell pepper, and onion alternately onto skewers.
3

Wash and finely chop chamnamul (Korean wild parsley).
4

Mix olive oil, chopped chamnamul, minced garlic, lemon juice, and salt to make the chimichurri.
5

Add olive oil to a pan and grill the skewers on all sides.
6

Top the grilled skewers with chamnamul chimichurri to finish.

Chicken Skewers with Chamnamul Chimichurri

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