Lemon & Garlic Chicken Skewers with Lentil Salad

Preparation: 40 minutes

Cooking time: 10 minutes

Serves: 4




700g chicken thigh fillets, skin removed, cut into 3cm pieces

 1 tablespoon finely-grated lemon rind

 2 teaspoons finely-chopped lemon thyme

 2 garlic cloves, crushed

 2 tablespoons virgin olive oil

 150g butternut pumpkin, peeled, cut into 1cm pieces

 400g can lentils, drained, rinsed

 150g semi-dried tomatoes, roughly chopped

 1/2 cup roughly-chopped fresh basil leaves

 1/4 cup lemon juice

 lemon wedges, to serve




Place chicken, lemon rind, thyme, garlic and 1 tablespoon of oil in a bowl. Toss to combine. Cover and refrigerate for 30 minutes. Thread chicken onto skewers. (Soak skewers in water first, to avoid burning)

Toss pumpkin in the other tablespoon of olive oil. Heat a greased barbecue plate or chargrill over medium-high heat. Cook skewers for 3 minutes each side. Add pumpkin. Cook for 2 to 3 minutes or until pumpkin is browned and chicken cooked through. Remove to a plate.

Place lentils, tomatoes, basil and pumpkin in a bowl. Add lemon juice and toss gently to combine. Serve skewers with lentil mixture and lemon wedges.


Nutrition (per serve):


Calories 417; Total Fat 21 g; Sat. Fat 4.9 g; Carbs 14.7 g;  Sugar 6.5 g; Fibre 3.7 g; Protein 38.4 g