This quick and easy low-fat chicken main will be your new favourite weeknight meal!
Ingredients
- 600g chicken thigh fillets, trimmed
- 340g jar marinated artichoke hearts
- 24 (350g) small button mushrooms
- 1/2 cup lemon juice (see note)
- 2 x 240g cans chickpeas, drained, rinsed
- 1/2 cup fresh flat-leaf parsley leaves, roughly chopped
Equipment
- You'll need 12 pre-soaked bamboo skewers.
Method
- Step 1Cut chicken into 2cm cubes. Place in a large bowl. Drain artichokes, reserving 2 tablespoons marinade. Add artichokes, mushrooms and 1/4 cup lemon juice to chicken. Toss to coat.
- Step 2Thread chicken, mushrooms and artichoke alternately onto skewers.
- Step 3Heat a greased barbecue plate or chargrill on medium heat. Add skewers. Cook, turning, for 8 to 10 minutes or until chicken is browned and cooked through. Transfer to a plate. Cover with foil. Rest for 5 minutes.
- Step 4Place chickpeas, parsley, reserved marinade and remaining lemon juice in a bowl. Season with salt and pepper. Toss to combine. Serve skewers with chickpea salad.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1275 kj
Energy
10g
Fat Total
2g
Saturated Fat
8g
Fibre
37g
Protein
118mg
Cholesterol
523.55mg
Sodium
3g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
Notes
You’ll need 2 lemons.
- Author: Annalisa Perry
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
0