Sticky chicken skewers with stir-fried greens

Deliciously seasoned chicken and high-fibre greens make this dairy-free dish a winner for a healthy dinner option.

Serves: 4

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

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500g chicken breast fillets, cut into 2cm pieces
1 teaspoon ground cumin
1 teaspoon ground coriandercilantroX
3 cloves garlic, crushed
2 teaspoons peanut oil
juice of 1 lemon
1 bunch broccolini, stems halved lengthways
1 red capsicum, thickly sliced
250g snow peas, halved
450g packet microwavable brown rice, heated, to serve
2 tablespoons gluten-free sweet chilli sauce (optional), to serve

Instructions

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1 Place chicken, ground spices, garlic, peanut oil and juice in a large bowl, mixing to combine.

2 Thread chicken onto eight pre-soaked wooden skewers (see Cook’s tip). Lightly spray a chargrill pan or a barbecue hotplate with olive oil and heat over medium heat. Add skewers and cook, turning frequently, for 4–5 minutes or until chicken is cooked through.

3 Meanwhile, lightly spray a large non-stick frying pan and heat over medium-high heat. Add broccolini, capsicum and snow peas and cook, stirring, for 3–4 minutes. Add a splash of water to create steam, then cook for a further 3 minutes or until vegies are tender, but still crisp.

4 Divide vegetables among four serving plates. Top with chicken skewers, drizzle with sweet chilli sauce, if using, and serve with brown rice on the side.

HFG tip

Soaking wooden skewers in cold water prevents them from charring or burning. Alternatively, you can use metal skewers.

Nutrition Info (per serve)

Calories 456 cal

Kilojoules 1904 kJ

Protein 39.3 g

Total fat 8.3 g

Saturated fat 1.4 g

Carbohydrates 50.5 g

Sugar 13.4 g

Dietary fibre 9.8 g

Sodium 268 mg

Calcium 93 mg

Iron 3.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.