Lunch/Dinner Chilli Lemon Chicken Skewers
Serves : 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Ingredients
- 1 lemon, zested
- 4 tsp honey
- 1¼ tsp dried chilli flakes
- 1 tbsp olive oil
- 400g mini chicken fillets
- 160g frozen peas, defrosted
- 1 avocado, peeled, stoned and roughly chopped
- 1 lime, juiced
- 2 tbsp roughly chopped mint leaves
- 1 red onion, finely sliced
- 160g jarred roasted peppers, drained
- 160g baby spinach leaves
- 2 tbsp pine nuts
Nutrition
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Method
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Place the lemon zest, honey, 1 tsp dried chilli flakes and 2 tsp olive oil into a medium bowl. Whisk together then add the chicken fillets and toss together until coated in the marinade. Set aside while you make the guacamole.
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Place the defrosted peas, avocado, lime juice, mint leaves and remaining ¼ tsp dried chilli flakes into a food processor and blitz until a coarse puree. Season well then set aside.
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Thread the chicken fillets onto 4 metal skewers.
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Heat a griddle pan until hot. Add the skewers and cook on each side for 3-4 minutes until just charred on the edges and cooked through. Remove and place on a plate to rest while you cook the veg.
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Heat a frying pan until hot, add the remaining 1 tsp olive oil and the onion and fry for 2 minutes until just softening.
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Add the peppers and stir fry for 1 minute, then stir in the spinach and cook for 2 minutes until just wilted. Stir in the pine nuts.
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Divide the veg between the plates, top with the chicken skewers and spoon some pea guacamole alongside.
