Chicken Skewers with a Chickpea Tabbouleh
This recipe is gluten-free.
Prep Time
25 minutes
Cook Time
10 minutes
Serving
Serves 1
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 freshly 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
Per serve:
Energy: 1710kj (410kcal)
Protein: 64.3g
Fat: 5.8g
Carbohydrates: 19.1g