Lemon & Garlic Chicken Skewers, Lentil Salad

Preparation: 40 minutes

Cooking time: 10 minutes

Serves: 4

Ingredients:

• 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

Method:

• 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