Recipes

Ingredients

1. 0.50 sliced Avocado
2. 30 g Bean Sprouts
3. 4 whole Cherry Tomatoes
4. 240 g Chicken Breast (skinless)
5. 1 tbsp Coriander (fresh)
6. 3 tbsp Extra Virgin Olive Oil
7. 40 g Iceberg Lettuce (sliced)
8. 1 tbsp Lime Juice
9. 2 whole Limes
10. 1 tbsp Mint (fresh)
11. 1 small Red Capsicum (sliced)
12. 0.50 tsp Red Chilli (fresh, sliced thinly)
13. 15 g Red Onions
14. 0.50 tsp Sesame Seeds
15. 2 leaves Sliverbeet

Instructions

1. Salad:
2. Heat 1 tbsp of olive oil on a skillet. Add the silverbeet leaves and sliced capsicum, cook for 2 minutes until sautéed, set aside.
3. Place iceberg lettuce, bean sprouts, red onion, cherry tomatoes and avocado in a bowl.
4. Add the sautéed capsicum & silverbeet to the bowl. Toss salad together.
5. Dress salad with lime juice and 1 tbsp of extra virgin olive oil.
6. Butter Chicken Marinade:
7. To a bowl add yoghurt, tomato paste, crushed garlic and ginger, monkfruit sweetener, and paprika, coriander and curry powders. Mix well to combine. Set half of the marinade aside in a separate bowl as a yoghurt dipping sauce.
8. Slice chicken breast and place in the bowl of marinade. Coat well, then thread the chicken onto 6 skewers.
9. Heat skillet to medium-high heat with remaining tbsp of olive oil. Grill the chicken skewers until browned and cooked through.
10. To serve, on to two plates place salad and top with 3 butter chicken skewers each. Add a dollop of yoghurt marinade as a dipping sauce. Garnish with fresh mint, coriander, chilli and sesame seeds.

Equipment

1. skillet
2. Skewers x6