Dinner
SERVES 2
PREP 15mins
COOK 35mins
Gluten Free, Egg Free
Ingredients
2 tbs pine nuts
1/2 cup brown rice
salt & pepper, to taste
2 continental cucumbers
1/2 cup Greek yoghurt
1/3 cup lemon juice
salt & pepper to taste
500g chicken thighs
4 tbs fish sauce
8 skewers, soaked in water to prevent burning
2 cloves garlic, crushed
200g rocket
1 baby fennel bulb, shaved
12 cherry tomatoes, cut in half
2 lemons, cut in half
Method
1 Heat a small saucepan over medium heat and toast pine nuts for a few minutes until golden. Set aside.
2 Place rice, 1 cup of water and season with salt in a small saucepan and bring to the boil. Reduce to a simmer, cover and cook for 30 minutes.
3 Remove from heat and stand for 5 minutes before fluffing with a fork and serving.
4 To make tzatziki, finely dice 1/3 of the cucumber and combine with yoghurt & lemon juice in a small bowl. Season to your liking and set aside.
5 Preheat grill pan over medium heat.
6 Cut chicken thighs into 3 equal pieces and place into a medium bowl with fish sauce and garlic. Marinate for 3 minutes then thread 2 pieces of chicken onto each skewer.
7 Place cut lemon onto grill, flesh side down. Add skewers and cook for 3-4 minutes each side, until browned and cooked through. Set aside in a warm place loosley covered with foil.
8 Slice remaining cucumber and combine with rocket, fennel and tomatoes in a medium sized salad bowl. Toss with lemon juice, season with salt and pepper and sprinkle over pine nuts.
9 Squeeze lemon over chicken and serve with salad and tzatziki.
Nutritional Information
Per Serve
| Energy | Calories | Protein | Carbs | Fibre | Sugar | Fat | Sat. Fat |
| 3525.3kj | 842cal | 60.9g | 51.7g | 10.3g | 12.9g | 40.3g | 11.4g |
