LEMONGRASS, THYME AND GARLIC CHICKEN SKEWERS

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.