Marinade 20 min / Preparation 10 min / Cooking 10 min 160 calories per serving Ingredients 2 cloves garlic, crushed 1/2 tbsp dried oregano 1/4 cup olive oil 2 tbsp lemon juice, freshly squeezed 8 chicken thigh(s), boneless, skinless, cut into 2 cm chunks 6 pattypan squash, zucchini, or other summer squash , cut into quarters salt to taste ground pepper to taste Method Crush the garlic, then put it in a bowl. Add the oregano, then stir in half of the olive oil and lemon juice. Cut the meat into about 2 cm chunks. Place the meat chunks into the bowl and toss well. Cover the bowl with a dish and let the meat marinate for 1 h in the refrigerator, or about 20 min at room temperature. Just a few minutes before grilling, pour the remaining olive oil and lemon juice in another bowl. Cut each squash into quarters then put them into the bowl. Toss well. Alternate the meat and squash pieces onto metal skewers. Season generously with salt and pepper. Put the skewers on an oiled, hot grill or under the broiler. Grill or broil until the chicken is cooked through and the squash is just tender, turning occasionally, about 10 min. Serve.
- Préparation 15 minutes
- Portion(s) 4 portions
- Crédits : Coup de pouce, parution magazine octobre 2002
Ingrédients
Préparation
1. Couper les poivrons rouges rôtis en fines lanières et les mettre dans un bol. Ajouter l'huile, l'ail, le vinaigre balsamique, l'origan, le sel et le poivre. Mélanger pour bien enrober les poivrons.2. Étendre la moutarde de Dijon sur le côté coupé des petits pains. Garnir les moitiés inférieures des petits pains d'une feuille de laitue et d'une tranche de fromage. Couvrir de la préparation aux poivrons rouges grillés, de l'avocat et des moitiés supérieures des petits pains. Au moment de servir, couper les panini en deux.
Valeurs nutritives Par portion
Calories: 457/portion
Matières grasses: 25 g/portion
Glucides: 43 g/portion
Fibres: 6 g/portion
