Ingredients
- 750g Lilydale chicken breast fillets, chopped
- 1/3 cup lime and ginger marmalade
- 1/4 cup olive oil
- 1/4 cup sweet chilli sauce
Coleslaw
- 1/2 Chinese cabbage (wombok), shredded
- 1 carrot, peeled, cut into thin sticks
- 1 red capsicum, cut into thin strips
- 1 cup beansprouts, trimmed
- 2 green onions, thinly sliced
- 1/4 cup coleslaw dressing
Method
- Step 1Thread chicken onto skewers. Place in a ceramic dish. Combine marmalade, oil and sweet chilli sauce. Pour over chicken. Turn to coat. Refrigerate for 30 minutes, if time permits. Drain marinade and reserve.
- Step 2Make coleslaw: Combine cabbage, carrot, capsicum, beansprouts and green onion in a bowl. Pour over dressing and toss gently to combine.
- Step 3Preheat barbecue plate on medium heat. Place baking paper on plate. Barbecue skewers, basting with reserved marinade, for 4 minutes each side or until chicken is just cooked through. Serve with coleslaw.
- High protein
- Low carb
- Lower gi
Nutrition
2160 kj
Energy
23g
Fat Total
4g
Saturated Fat
58g
Protein
486.48mg
Sodium
16g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
Notes
You will need 12 pre-soaked skewers Placing a piece of non-stick (silicon) baking paper on a hot barbecue plate (not an open grill) prevents dairy, sugar and herb marinades burning. It also keeps the plate clean. Soak bamboo skewers in cold water for 30 minutes to prevent them burning on the barbecue. Alternatively, use metal skewers – the square or twisted types will hold food better than round ones.
- Author: Tracy Rutherford
- Image credit: Steve Brown
- Publication: Super Food Ideas
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