Australian_Healthy_Food_Guide_February_2017

(Rick Simeone) #1

Sweet ‘n’ spicy
chicken & vegie
skewers with rice


Serves 4 Cost per serve$4.90
Hands-on time20 min
Cooking time20 min
9 dairy free


2 corn cobs, husks
and silks removed
300gchicken breast fillets,
chopped into 2cm cubes
1 largered capsicum,
chopped into 2cm pieces
1 mediumred onion,
chopped into 2cm pieces
¼pineapple, peele
cored, chopped
into 2cm cubes
8 woodenormetal
skewers(seeNote
½ cup no-added-sal
tomato purée
1 tablespoon
reduced-saltsoy sauce
1½ teaspoonshot chilli sauce
1 tablespoonwhite
wine vinegar
2 teaspoonsbrown sugar
2 x 250g packets
microwavable brown
and red rice
½ cup coarsely chopped
flat-leaf parsley


4 cupsmixed salad leaves,
to serve

1 Heat a barbecue hotplate (or
grill pan) to medium-high.Grill
corn,turning, for 8–10 minutes,
or until charred and tender.
2 Meanwhile, thread chicken,
capsicum, onion and pineapple,
alternately, onto the skewers.
3 Combine the tomato purée,
sauces, vinegar and sugar in a
small pan. Stir to dissolve sugar.
4 Reheat the barbecue hotplate
to medium-high. Grill skewers
for 3–4 minutes each side, or
browned and cooked
hrough, basting with half
the sauce while cooking.
5 Meanwhile, remove
corn kernels from cobs
using a sharp knife.
Heat rice according to
cket instructions. Transfer
the rice to a medium bowl. Stir
in corn kernels and parsley.
6 Boil the remaining tomato
sauce for30 seconds. Remove
from heat. Drizzle skewers with
the sauce, and serve with corn
rice and mixed salad leaves.
NoteSoaking wooden skewers
in water before using prevents
them from scorching.

In season
pineapple adds
natural sweetness
to these spicy
skewers

N TIP
utrition

Smokin’


HOT!


Enjoy the smoky flavours
of a summer BBQ with our
deliciously healthy options.

70 healthyfoodguide.com.au


Sweet ‘n’ spicy
chicken & vegie
skewers with rice

hfg RECIPES


1973kJ/472cal
Protein 26.9g
Total Fat 9.1g
Sat Fat 2.0g
Carbs 64.2g

Sugars 9.8g
Fibre 10.6g
Sodium 318mg
Calcium 91mg
Iron 4.0mg

PER SERVE (2 skewers)

PROTEINHIGH
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