Dinner: Serves 2
Food units: 1.5 Meat&Protein, 2 Vegetable, 1 Healthy Fats&Oils
- 2 tsp olive oil
- 1 tsp dried oregano
- 1 clove garlic, crushed
- 300 g chicken breast, cut into tenderloins
- 1/2 lemon, zest and juice
- 1/2 red onion, cut into wedges
- 2 tomatoes, cut into wedges
- 1/2 cucumber, halved lengthways and thinly sliced
- 3 radishes, thinly sliced
- 1 tbsp fresh mint, chopped
- 1/2 cup parsley
- 40 g olives
- 2 cups rocket
Combine the olive oil, oregano, garlic, chicken, lemon zest and half the lemon juice in a non-metallic bowl. Cover and place in the fridge for 20 minutes to marinate. Using 12 metal skewers, thread two pieces of chicken onto each.
Preheat a barbecue chargrill plate to medium–high. Add the skewers and onion wedges and cook, turning occasionally, for 8–10 minutes or until cooked through.
Meanwhile, combine the tomato, cucumber, radish, mint, parsley, olives, rocket and remaining lemon juice in a large bowl. Season with freshly ground black pepper.
Divide the salad among serving plates, add the chicken kebabs and chargrilled onion and serve.
Tip: You can use a chargrill pan for this recipe if you don’t want to fire up the barbecue. Use a large pan and cook the chicken and onion in two batches.