Chicken Skewers with a Chickpea Tabbouleh

This recipe is gluten-free.

25 minutes min pre time
10 minutes min cook time

Method

Step 1. In a bowl combine the yoghurt, turmeric, garlic and seasonings, and then add the chicken. Stir to coat, cover and chill for 20-30 minutes.

Step 2. To make the tabbouleh, combine the chick peas, tomatoes, cucumber, capsicum, herbs, onion and dressing in a bowl. Season and set aside.

Step 3. Thread the chicken onto skewers. Cook in a non-stick frypan for 8-10 minutes or until chicken is cooked. Serve with tabbouleh alongside.

Ingredients

¼ Cup (60g) Reduced Fat Natural yoghurt
½ Teaspoon Turmeric
1 Small Clove Garlic, crushed
Salt and Ground Black Pepper, to taste
4 x 60g Chicken Tenderloins
125g Can Chickpeas, drained (75g)
5 Mini Roma Tomatoes (50g), quartered
1 Baby Cucumber (50g), quartered lengthways and finely chopped
½ Small Yellow Capsicum (25g), finely chopped
¼ Cup (12g) Parsley Leaves, chopped
¼ Cup (12g) Mint Leaves, chopped
1 Tablespoon Finely Chopped Red Onion
1 Tablespoon Reduced Fat French Dressing

Nutrition

Per serve:

Energy: 1710kj (410kcal)

Protein: 64.3g

Fat: 5.8g

Carbohydrates: 19.1g