Serve these speedy Portuguese-style chicken thighs with refreshing cucumber salsa.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon Portuguese seasoning
- 4 (125g each) chicken thigh fillets, trimmed, halved
- 300g pineapple, peeled, cored, diced
- 1 medium Lebanese cucumber, diced
- 1/2 small red onion, thinly sliced
- 1/3 cup fresh coriander leaves
- Baby rocket, to serve
- Lime wedges, to serve
Method
- Step 1Combine oil and seasoning in a shallow glass or ceramic dish. Add chicken. Turn to coat.
- Step 2Combine pineapple, cucumber, onion and coriander in a bowl.
- Step 3Preheat a barbecue plate or chargrill over medium-high heat. Cook chicken for 5 to 6 minutes each side or until cooked through. Serve chicken with pineapple mixture, rocket and lime wedges.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1127 kj
Energy
16g
Fat Total
3g
Saturated Fat
2g
Fibre
24g
Protein
99mg
Cholesterol
224.76mg
Sodium
7g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
Notes
Budget tip: Replace chicken thigh fillets with skinless thigh cutlets. Cook for 6 to 8 minutes each side or until cooked through.
- Author: Jenny Fanshaw
- Image credit: Amanda McLauchlan
- Publication: Super Food Ideas
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