Chicken Skewers with Warm Spinach Salad and Yogurt Sauce

Ingredients

• 500 g chicken breast fillet
• Juice of 1/2 lemon
• Pepper
• 2 tbsp oil
• Salt
• 500 g flat-leaf spinach
• 2 tbsp oil
• 2 tbsp pine nuts
• 2 tbsp raisins
• Salt
• Pepper
• a splash of lemon juice
• 4 tomatoes
• 1 small bundle basil
• 500 g low-fat milk yogurt
• 1 tsp grated orange zest (unprocessed)
• juice of 1 orange
• Salt
• chili powder

Instructions

1. 1.

   Slice the chicken breast lengthwise into thin strips and skewer onto lightly oiled wooden sticks. Drizzle with lemon juice and season with pepper. For the salad, rinse, trim, and wash the spinach thoroughly. Heat oil in a non-stick pan over low heat, toast the pine nuts until golden yellow. Remove the pine nuts from the pan. Add the spinach and raisins to the pan, seasoning with salt, pepper, and lemon juice. Allow the spinach to wilt slightly. Rinse the tomatoes and dice them small. Mix the tomatoes and pine nuts into the spinach.

2. 2.

   Tear basil leaves from stems and chop finely. Season the yogurt with orange zest, orange juice, salt, and chili powder. Fold in the basil.

3. 3.

   Heat oil for the skewers and fry each side for 2-3 minutes until golden brown. Season with salt. Serve the skewers alongside the warm spinach salad and yogurt sauce.