Servings: 1
Ingredients
- Baby artichokes are the charming crowning touch for chicken brochettes, that can be broiled or possibly grilled.
- 12 x baby carrots, scrubbed
- 4 x baby artichokes, trimmed
- 4 x boneless, skinless chicken breast halves
- 1/4 c. Dijon mustard
- 1/4 c. tarragon vinegar
- 1/4 c. extra virgin olive oil
Directions
- Preheat broiler. Parboil carrots in boiling water till barely tender (3 to 5 min); parboil artichokes for 5 min in lightly salted acidulated water.
- Drain well.
- Meanwhile, slice each breast lengthwise into 4 strips.
- Thread 4 skewers, alternating chicken strips with carrots on 8 inch metal skewers, finishing with a baby artichoke.
- In a small bowl, make a vinaigrette by vigorously whisking together the mustard, vinegar and oil.
- Broil brochettes 5 inches from heat till chicken is done (about 6 to 8 min per side), basting frequently with half of the vinaigrette. Serve brochettes with remaining vinaigrette.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 672g | |
Calories 878 | |
Calories from Fat 526 | 60% |
Total Fat 59.59g | 74% |
Saturated Fat 8.4g | 34% |
Trans Fat 0.06g | |
Cholesterol 107mg | 36% |
Sodium 1039mg | 43% |
Potassium 1434mg | 41% |
Total Carbs 36.71g | 10% |
Dietary Fiber 22.0g | 73% |
Sugars 8.39g | 6% |
Protein 51.66g | 83% |
Advertisement
Advertisement