Zesty chicken skewers with rice salad

6
Total Time
0 min
Serves
4
Difficulty
Easy
Bursting with flavours of lemon, garlic, fresh herbs and tomatoes, this dish definitely says ‘summer’!

Ingredients

Lemon(s)

½ zest(s) of 1

Lemon Juice, Fresh

1 tablespoons

Olive Oil

½ tablespoons

Garlic

2 clove(s), crushed

Chicken breast, skinless, raw

600 g, diced

White rice, Microwaveable

2 pouch(es)

Parsley, fresh

1 tablespoons, finely chopped

Dill, Fresh

1 tablespoons, finely chopped

Cucumber

½ individual, trimmed and finely diced

Cherry Tomatoes

150 g, halved, seeds removed, and finely diced

0% fat natural Greek yogurt

200 g

Instructions

  1. In a large bowl, combine the lemon juice, oil and garlic. Season, then add the chicken and turn to coat. Set aside for 5 minutes to marinate, then thread onto 8 metal or bamboo skewers.
  2. Meanwhile, microwave the rice to pack instructions, then spread out on a plate to cool.
  3. Heat a large nonstick griddle pan over a medium-high heat and griddle the chicken skewers, in 2 batches, for 10 minutes, turning regularly, until golden and cooked through.
  4. While the chicken is cooking, toss together the cooled rice, herbs, cucumber and tomatoes. Season to taste and set aside.
  5. In a small bowl, combine the yogurt and lemon zest, then season with freshly ground black pepper.
  6. Divide the rice salad between plates, top with the skewers and serve with the yogurt on the side.

Notes

If you have any extra cherry tomatoes, thread them onto the skewers with the chicken.

Start eating better than ever!