Herby chicken kebabs and skinny 'slaw
Nadia Sawalha's carrying on our health kick by showing us how to make chicken and coleslaw - but the healthy way!
Ingredients:
4 chicken (skinless boneless) breastJuice of a lemon1 garlic clove, minced2 tbsp of oregano1 tsp of dried mint (optional)1 tbsps of olive oilSalt and pepper
For the nutty rice:
200g of brown basmati rice
500mls of boiling chicken stock
a handful of toasted cashews ,almonds or pine nuts
For the skinny 'slaw:
1/2 red cabbage, finely sliced1/2 white cabbage, finely sliced1 red pepper, thinly sliced1/2 red onion, thinly sliced2 tbsp freshly chopped flat leaf parsley
For the dressing:
1tbsp white wine vinegar
1 tbsp olive oil1 tbsp of greek yoghurt1 tsp Dijon mustard
Method:
Cut the chicken into small chunks. Then mix all the other ingredients together in a non metallic bowl. Stir in the chicken. Leave to marinade overnight.
Thread onto skewers and grill or cook on a griddle pan for a few minutes on each side
For the nutty rice:
Heat up a saucepan with a lid, add the rice then pour on the stock. Bring up to the boil and stir once. Reduce the heat to a low simmer and put on a tight fitting lid.
Cook for 20 mins without lifting the lid. Once cooked, turn off the heat and let the rice sit for ten minutes with the lid on.
Put the 'slaw ingredients into a large bowl. Mix the dressing ingredients together and pour over the 'slaw
Get more healthy recipes from Sally Bee in our Living To The Max plan