GAR­LIC-ROASTED CHICKEN

Sunday Tasmanian - Tassie Living - - WEEKLY PLANNER -

You will need 2 large metal skew­ers SERVES 4

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Pre­heat a bar­be­cue to medium-high heat. Place chicken in a non-re­ac­tive con­tainer and add gar­lic, half the le­mon juice and 1 tbs oil. Set aside for 20 min­utes to come to room tem­per­a­ture. Thread chicken onto skew­ers and sea­son.

Com­bine sprouts, cab­bage, zuc­chini and mint. Whisk to­gether mus­tard and re­main­ing le­mon juice and 2 tbs oil. Sea­son and toss with slaw.

Place chicken skin-side down on bar­be­cue. Cook, turn­ing once, for 20 min­utes or un­til cooked through. Rest, then serve with the slaw and sam­bal. NU­TRI­TION • 49G PRO­TEIN • 10G SAT FAT • 7G CARB • 6G SUG­ARS • 185MG SODIUM • 580 CAL (2440KJ)

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