WEEKNIGHT MEALS easy dinners
STAND-OUT MIDWEEK DINNERS ARE A BREEZE TO MAKE WITH OUR EASY-AS RECIPE IDEAS.
SUMAC CHICKEN SKEWERS WITH POMEGRANATE SALAD Smartpoints VALUE PER SERVE 6 | SERVES 4 | PREP 15 mins | COOKING TIME 15 mins
500g lean chicken breast fillet,
cut into 3cm pieces 2 tsp sumac 1 tbs olive oil ½ cup (100g) basmati rice ½ tsp turmeric 400g green beans 3 tomatoes, coarsely chopped ½ pomegranate, seeds removed ½ cup fresh chervil leaves ¼ small red onion, finely chopped ⅓ cup (80g) no-fat Greek-style
natural yoghurt ½ small garlic clove, crushed
1 Thread chicken onto 8 metal or soaked bamboo skewers. Sprinkle with sumac. 2 Heat half the oil in a large frying pan over medium heat. Add skewers and cook, turning occasionally, for 8 minutes or until cooked through. 3 Meanwhile, place rice and turmeric in a small saucepan with ¾ cup (180ml) water. Bring to the boil. Reduce heat to low. Cover and simmer for 12 minutes. Set aside, covered, for 5 minutes. Fluff up rice with a fork.
4 Cook green beans in a small saucepan of boiling water over high heat for 2 minutes. Drain. Transfer to a medium bowl with tomato, pomegranate, chervil, onion and remaining oil. Season with salt and pepper. Toss well to combine. Combine yoghurt, garlic and 2 tablespoons water in a small bowl. Season with salt and pepper. 5 Serve skewers with rice, salad and yoghurt sauce. THIS RECIPE IS Gluten Free and has 3 serves of vegies per serve.