LEMON­GRASS, THYME AND GAR­LIC CHICKEN SKEW­ERS

Diabetic Living - - Mains -

Juicy and full of flavour, this chicken on a stick will please the whole fam­ily.

PREPA­RA­TION TIME: 10 MINS COOK­ING TIME: 5 MINS SERVES 2 (AS A MAIN) 1 stalk lemon­grass, trimmed,

finely chopped

1 Tbsp thyme leaves

3 cloves gar­lic, crushed

3 tsp ex­tra vir­gin olive oil

Juice of 1 small le­mon

300g skin­less chicken breast fil­let, trimmed of fat, thinly sliced length­ways

6 wooden skew­ers, soaked in

cold wa­ter for 30 min­utes

Olive oil cook­ing spray 2 whole­meal pita bread (67g each)

or gluten-free pita bread

35g (11/2 cups) rocket leaves

60g (1 cup) fine cut coleslaw

1/2 red onion, cut into thin wedges 1 Tbsp 97% fat-free French

dress­ing or gluten-free dress­ing 2 le­mon wedges, to serve

1 Com­bine the lemon­grass, thyme, gar­lic, oil and le­mon juice in a shal­low dish. Add the chicken and toss well to coat. Thread chicken onto the soaked wooden skew­ers.

2 Pre­heat a char­grill plate on medium-high. Spray chicken with cook­ing spray and add to the grill. Cook for 3-4 min­utes, turn­ing oc­ca­sion­ally, or un­til cooked through. Trans­fer to a plate and cover loosely with foil. Spray both sides of the pita bread with cook­ing spray. Add to the char­grill and cook for

1-2 min­utes each side, or un­til heated through.

3 Mean­while, com­bine the rocket, coleslaw and onion in a bowl. Add salad dress­ing and toss to com­bine.

4 Serve the skew­ers with le­mon wedges, grilled pita bread and salad on the side.

COOK’S TIPS

You can re­place the chicken with skin­less and bone­less firm white fish fil­lets and the rocket with baby spinach

leaves.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.