Servings: 4 · Prep Time: 15 mins · Cooking Time: 15 mins
Total Time: 30 mins
Dinner | Low Carb | Lunch
This light supper has become a family staple in our house as it is so quick to throw together and I can use up what is in the fridge; it also makes two chicken breasts go a long way. Thread the ingredients onto metal or wooden skewers or simply spread them over a roasting dish for speed. Do swap the vegetables according to what you have; red pepper, cauliflower or courgette are all good low carb veggies. Serve the dish as it is or with coriander and lime wedges if you want extra prettiness.
- Greek Yogurt (125g)
- Garlic (2 cloves)
- Ground Cumin (2 tsp)
- Smoked Paprika (2 tsp)
- Salt & Pepper (to taste)
- Chicken Breast (2 (approx 300g))
- Broccoli (125g approx.)
- Button Mushrooms (200g)
- Cherry Tomatoes
- Extra Virgin Olive Oil (3 tbsp)
- Salad Leaves (handfull)
- Coriander (few sprigs)
Preheat the grill to hot. Soak the wooden skewers, if using, in water for a few minutes.
Mix the yogurt, garlic, spices, 1 teaspoon of salt and plenty of black pepper together in a large mixing bowl. Separate the onion wedges into petals and fold them, the chicken, broccoli, mushrooms and tomatoes into the yogurt mixture.
Divide the mixture between two or four soaked wooden or metal skewers if using. Drizzle with oil on all sides. Alternatively spread a tablespoon of the oil on to a large baking tray. Spoon over the chicken and vegetable mixture spreading it into a single layer and pour over the remaining oil.
Grill the skewers or the tray close to the heat for around 12 minutes, turning once or twice, until the chicken and broccoli are scorched. Take the biggest piece of chicken and cut it in half to make sure it is cooked through and not pink inside. Serve straight away with any juices from the dish poured over and salad, coriander and lime, if using.
Per serving: 13.9g net carbs, 6.5g fibre, 31.5g protein, 15.2g fat, 336kcal
Ingredients in Detail:
. 2 fat garlic cloves, grated
. 2 teaspoons smoked or sweet paprika
. 1 teaspoon salt and plenty of black pepper
. 1 small onion, cut into thin wedges
. 2 chicken breasts, (apx 300) cut into bite-sized pieces
. 125g broccoli, cut into small florets
. 200g chestnut or button mushrooms, halved or left whole if small
. Handful of salad leaves such as watercress or mixed leaves
. 1 lime, cut into wedges, optional
. Few sprigs of coriander, roughly torn