With pro­tein and es­sen­tial amino acids, chicken is a nour­ish­ing ad­di­tion to these easy sal­ads. Sim­ply poached or mar­i­nated, it’s tossed with colour­ful in­gre­di­ents to cre­ate our new favourite go-to for a light and speedy sum­mer din­ner.

donna hay - Fresh + Light - - Light Energy Bars -

sumac chicken with broad beans, cu­cum­ber and feta

4 x 180g chicken thigh fil­lets, trimmed

8 cloves gar­lic, skin on

1 ta­ble­spoon sumac sea salt and cracked black pep­per

2 ta­ble­spoons ex­tra vir­gin olive oil

1 cup (70g) coarse rye sour­dough bread­crumbs

1 lemon, halved

4 Le­banese cu­cum­bers, spi­ralised ( see note, page 94)

1½ cups (225g) frozen broad (fava) beans, thawed and pod­ded 100g feta, thinly sliced

Greek basil leaves, to serve Place the chicken, gar­lic, sumac, salt, pep­per and 2 tea­spoons of the oil in a large bowl and toss to com­bine. Set aside for 20 min­utes to mar­i­nate.

Pre­heat oven to 240°C (475°F). Place the chicken mix­ture on a greased large oven tray. Cook for 10 min­utes or un­til light brown.

Toss the bread­crumbs with 2 tea­spoons of the oil. Add the bread­crumbs and lemon to the oven tray and cook for a fur­ther 8–10 min­utes or un­til the bread­crumbs are golden brown and the chicken is golden brown and cooked through.

Squeeze the juice from the baked le­mons into a small bowl. Add salt, pep­per and the re­main­ing oil and stir to com­bine. Di­vide the cu­cum­ber, broad beans, chicken, bread­crumbs and feta be­tween plates. Driz­zle with the dress­ing and top with basil to serve. SERVES 4.

spicy sa­tay chicken skew­ers with carrot and daikon salad

⅓ cup (110g) al­mond spread

1 ta­ble­spoon soy sauce

2 cloves gar­lic, crushed

¾ cup (180ml) co­conut milk

1 bird­s­eye chilli, finely chopped, plus ex­tra, thinly sliced to serve 600g chicken breast fil­lets, trimmed and sliced

into 1cm-wide strips

½ cup (125ml) water

3 car­rots, peeled and spi­ralised ( see note, page 94)

100g daikon, peeled and spi­ralised ( see note, page 94)

1 cup Thai basil leaves

1 cup co­rian­der (cilantro) leaves chopped toasted cashews, to serve Place the al­mond spread, soy sauce, gar­lic, co­conut milk, chilli and chicken in a large bowl and toss to coat. Set aside for 30 min­utes to mar­i­nate.

Thread the chicken onto me­tal skew­ers. Place the water and re­main­ing mari­nade in a small saucepan over high heat. Bring to the boil and cook for 2–3 min­utes or un­til re­duced slightly. Set aside.

Pre­heat a lightly greased char­grill pan over high heat. Cook the chicken skew­ers for 2–3 min­utes each side or un­til lightly charred and cooked through. Di­vide the carrot, daikon, basil, co­rian­der and skew­ers be­tween bowls. Top with cashews and ex­tra chilli and serve with the sa­tay sauce. SERVES 4.

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