Lemon Chicken Skewers with Tzatziki

Dinner 

SERVES  2

PREP  15mins

COOK  35mins

Gluten Free, Egg Free

Ingredients

2 tbs pine nuts

1/2 cup brown rice

salt & pepper, to taste

2 continental cucumbers

1/2 cup Greek yoghurt

1/3 cup lemon juice

salt & pepper to taste

500g chicken thighs

4 tbs fish sauce

8 skewers, soaked in water to prevent burning

2 cloves garlic, crushed

200g rocket

1 baby fennel bulb, shaved

12 cherry tomatoes, cut in half

2 lemons, cut in half

Method

1 Heat a small saucepan over medium heat and toast pine nuts for a few minutes until golden. Set aside.

2 Place rice, 1 cup of water and season with salt in a small saucepan and bring to the boil. Reduce to a simmer, cover and cook for 30 minutes.

3 Remove from heat and stand for 5 minutes before fluffing with a fork and serving.

4 To make tzatziki, finely dice 1/3 of the cucumber and combine with yoghurt & lemon juice in a small bowl. Season to your liking and set aside.

5 Preheat grill pan over medium heat. 

6 Cut chicken thighs into 3 equal pieces and place into a medium bowl with fish sauce and garlic. Marinate for 3 minutes then thread 2 pieces of chicken onto each skewer.

7 Place cut lemon onto grill, flesh side down. Add skewers and cook for 3-4 minutes each side, until browned and cooked through. Set aside in a warm place loosley covered with foil.

8 Slice remaining cucumber and combine with rocket, fennel and tomatoes in a medium sized salad bowl. Toss with lemon juice, season with salt and pepper and sprinkle over pine nuts.

9 Squeeze lemon over chicken and serve with salad and tzatziki.

Nutritional Information

Per Serve

Energy     Calories  Protein   Carbs    Fibre     Sugar   Fat       Sat. Fat
3525.3kj 842cal 60.9g 51.7g 10.3g 12.9g 40.3g 11.4g

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