WEEKNIGHT MEALS easy din­ners

STAND-OUT MID­WEEK DIN­NERS ARE A BREEZE TO MAKE WITH OUR EASY-AS RECIPE IDEAS.

Weight Watchers Magazine (Australia) - - Contents -

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.

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