Looking for healthy recipes to complement your clean eating plan? Try these chicken skewers with vegie stacks.
Ingredients (serves 2)
Chicken kebabs
- 2 chicken breasts, diced into 2 cm cubes
- 2 tbsp tamari
- 1 tbsp extra virgin olive oil
- 1 lemon, juice
- 2 cloves garlic, minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp fresh ginger, grated
Grilled veggie stacks
- 1 large eggplant, sliced into 1-inch circles
- 1 zucchini, sliced into 1-inch circles
- 6 squash, sliced into half widthwise
- ½ orange sweet potato, sliced into 1 inch circles
- 1 large red capsicum, sliced into 6 strips
- 6 button mushrooms
- 100g salad rocket
- Coconut oil to grill
- Salt and pepper
- Fresh basil
Method
Combine all marinade ingredients.
Place chicken cubes into a bowl and stir through marinade. Allow to marinate overnight.
Thread chicken onto kebab skewers. Grill on a medium-hot grill plate for approximately five minutes each side, or until chicken is cooked through. Serve with grilled vegetable stacks. Alternatively, thread button mushrooms and capsicums onto skewers along with chicken.
In a grill pan on low heat, pour a little coconut oil and cook the sweet potato for 10 minutes each side, until tender. Season and turn the heat to high, charring it quickly on each side.
Sprinkle salt and pepper over all the vegetables and cook in the same grill pan on medium-high until they have tenderised and charred on each side. Oil the pan when needed.
Stack the vegies and rocket, beginning with the largest and finishing with the smallest.
Top with fresh basil and use a toothpick to secure if necessary.
PREP TIME: 12 hours
COOK TIME: 15 mins
Find this recipe in More of the Fit Woman’s Secrets ($39.99, The Messenger Group). Photo credit: Shaelah Ariotti, Louise Smit, 2013, lornajane.com.au
