- 0:20 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Ingredients
- 750g chicken thigh fillets, trimmed
- olive oil cooking spray
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons allspice
- 2 teaspoons brown sugar
- 2 oranges, rind finely grated
- 1/4 red cabbage, finely shredded
- 1/4 cup pepitas (see note)
- 3 green onions, finely shredded
Method
- Step 1Cut chicken into 2cm pieces and place in a large bowl. Spray with oil. Add coriander, allspice, sugar and orange rind. Mix until combined. Thread chicken onto skewers.
- Step 2Preheat barbecue plate on medium-high heat. Cook skewers for 3 to 4 minutes each side or until just cooked through.
- Step 3Meanwhile, remove pith from oranges. Segment fruit, reserving membrane. Combine orange segments, cabbage, pepitas and onions in a large bowl. Squeeze juice from reserved orange membrane over salad. Season with salt and pepper. Toss to combine. Divide salad and skewers between serving plates. Serve.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1473 kj
Energy
14g
Fat Total
4g
Saturated Fat
5g
Fibre
39g
Protein
148mg
Cholesterol
129.85mg
Sodium
14g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
Notes
You’ll need 12 pre-soaked bamboo skewers Pepitas are pumpkin seeds commonly used in Mexican cuisine, available shelled or whole, salted or unsalted, from health food stores and supermarkets. Like other seeds, pepitas are highly nutritious but can turn rancid quickly due to their oil content, so buy them in small amounts. Unused pepitas can be frozen for up to 3 months. Eat raw pepitas as a snack or sprinkle over salads to add a crunchy texture.
- Author: Kerrie Butler
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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