Marinated Chicken Skewers, Roasted Vegetables, Beet & Corn Salad, and Strawberries with Mascarpone Whipped Cream

Ingredients

• 500 g Chicken breast (cut into 2 cm cubes)
• 1 c. à soupe Strong mustard
• 2 c. à soupe Soy sauce
• 1 c. à café Provencal persillade (mix of dried herbs)
• 0.5 c. à café Ground turmeric
• 0.5 c. à café Fresh grated ginger
• 1 c. à café Salt
• 0.5 c. à café Ground black pepper
• 0.5 c. à café Sweet paprika
• a pinch Hot pepper (optional, to taste)
• 2 c. à soupe Olive oil (for the marinade + 2 tbsp for cooking)
• 1 c. à café White vinegar
• 8 Bamboo skewers (soaked 30 min in water if wooden)
• 300 g Firm potatoes (cut into 2 cm cubes)
• 1 Zucchini (sliced)
• 2 Colorful bell peppers (cut into strips)
• 200 g Button mushrooms (sliced)
• 2 c. à soupe Olive oil (for roasting)
• 2 Cooked beetroot (peeled and diced)
• 150 g Canned corn (drained)
• 0.5 Red onion (finely sliced)
• 2 c. à soupe Fresh chives (chopped)
• 2 c. à soupe Fresh herbs (parsley, basil) (chopped)
• 1 c. à café Mustard (for dressing)
• 2 c. à soupe Mayonnaise
• 1 c. à café Apple cider vinegar
• 1 c. à soupe Canola oil
• 250 g Mascarpone
• 200 ml Sweetened condensed milk
• 200 ml Heavy cream (at 30 °C to facilitate whipping)
• 1 c. à café Lemon juice
• 0.5 c. à café Vanilla extract
• 300 g Fresh strawberries (hulled and quartered)
• 1 c. à soupe Brown sugar
• a few leaves Fresh mint (for garnish)

Instructions

1. Prepare the chicken marinade

   In a bowl, mix the strong mustard, soy sauce, persillade, turmeric, grated ginger, salt, pepper, sweet paprika, hot pepper, olive oil and white vinegar.

   Time: PT5M

2. Marinate the chicken

   Place the chicken cubes in a zip‑lock bag, pour the marinade, seal the bag removing air and massage to coat each piece. Refrigerate at least 30 min (or up to 24 h).

   Time: PT5M

3. Thread the chicken onto the skewers

   Remove the chicken from the fridge, lightly drain and skewer the cubes onto the sticks, spacing them 1 cm apart.

   Time: PT5M

4. Cook the skewers in a pan

   Heat the pan over medium‑high heat with a drizzle of olive oil. Arrange the skewers and cook 5‑6 min each side, until the chicken is golden and reaches an internal temperature of 71 °C.

   Time: PT12M

   Temperature: Medium‑high

5. Prepare the vegetables for the oven

   Wash and cut the potatoes, zucchini, bell peppers and mushrooms into uniformly sized pieces. Place them in a large bowl, add olive oil, salt and pepper, then toss.

   Time: PT15M

6. Roast the vegetables in the oven

   Spread the vegetables on a baking sheet in a single layer. Roast in the pre‑heated oven at 200 °C for 40 min, stirring halfway through.

   Time: PT40M

   Temperature: 200°C

7. Prepare the beet & corn salad

   Dice the cooked beets, thinly slice the red onion, add the drained corn, chives and fresh herbs in a salad bowl.

   Time: PT10M

8. Prepare the dressing

   In a small bowl, whisk mustard, mayonnaise, apple cider vinegar, canola oil, salt and pepper until a homogeneous sauce forms.

   Time: PT5M

9. Assemble the salad

   Pour the dressing over the salad, toss gently and keep chilled.

   Time: PT5M

10. Prepare the mascarpone whipped cream

    In a bowl, combine mascarpone, sweetened condensed milk, lemon juice and vanilla extract. In another bowl, whisk the very cold heavy cream until stiff peaks form, then gently fold it into the mascarpone mixture.

    Time: PT10M

11. Marinate the strawberries

    Mix the sliced strawberries, brown sugar, lemon juice and, if desired, a few drops of strawberry extract. Let macerate 10 min at room temperature.

    Time: PT10M

12. Plate the dessert

    In glasses or bowls, place a layer of macerated strawberries, add a generous spoonful of mascarpone whipped cream, garnish with a few mint leaves and, if desired, a drizzle of strawberry coulis.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

55 g

Fat

28 g

Fiber

9 g