Chicken skewers with stir-fried greens
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Time to make:
$5.40 per serve
(at time of publication)
Full ingredients list:
8 wooden skewers (see tip)
500g chicken breast fillets, cut into 2cm pieces
1 teaspoon ground cumin
1 teaspoon ground coriander
3 garlic cloves, crushed
2 teaspoons peanut oil
Juice of 1 lemon
1 bunch broccolini, trimmed and stems halved
1 red capsicum, thickly sliced
250g snow peas, trimmed and halved
450g packet microwavable brown rice, heated
2 tablespoons gluten-free sweet chilli sauce, to serve (optional)
Nutritional information (per serve)
Instructions and steps:
Step 1Place chicken pieces in a bowl with the cumin, coriander, garlic, peanut oil and lemon juice. Stir the mixture well to combine.
Step 2Thread chicken onto soaked wooden skewers. Lightly spray a chargrill pan or a barbecue hotplate with olive oil over medium heat. Cook the chicken skewers for 4–5 minutes, turning often, until cooked through.
Step 3Meanwhile place a large non-stick frying pan over a medium-high heat. Spray with olive oil and add broccolini, capsicum and snow peas. Stir-fry the vegies for 3–4 minutes. Add a splash of water to create steam; cook until vegetables are tender, yet crisp.
Step 4Divide the stir-fried vegies between 4 serving plates and top with the chicken skewers. Serve with microwaved rice and drizzle with sweet chilli sauce, if desired.
Pre-soak skewers in cold water to avoid burning.
If chilli sauce is not to your liking, you can garnish with fresh coriander.
About this recipe
First published: March 2018