SERVES 4
INGREDIENTS
½ cup lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon powdered sweetener
2 cloves garlic, crushed
2 teaspoons ground cumin
1 teaspoon ground turmeric
¼ teaspoon ground cinnamon
½ teaspoon cayenne pepper
4 x 120g chicken tenderloin pieces (females)
4 x 220g chicken tenderloin pieces (males)
Olive oil cooking spray
100g any lettuce, washed and dried
1 avocado, stone removed and sliced thinly
Cracked black pepper
1 tablespoon white wine vinegar
1 tablespoon olive oil
METHOD
- Soak 8-12 wooden skewers in water for 30 minutes.
- Mix lemon juice, olive oil, sweetener, garlic, spices and pepper in a small bowl to form a smooth paste.
- Thread each chicken tenderloin onto a wooden skewer. Coat each tenderloin with the marinade and place in the refrigerator for 30 minutes to allow the flavours to develop.
- Heat a grill plate and spray lightly with olive oil spray. Cook each of the chicken skewers for 3 minutes each side or until chicken is cooked through.
- Combine lettuce, avocado, pepper, vinegar and olive oil. Toss. Serve with chicken skewers.
| AVERAGE QUANTITY | PER PORTION |
|---|---|
| Energy | 1178kJ |
| Protein | 21.3g |
| Fat | 19.1g |
| Glycaemic carbohydrate | 4.4g |
| of which is sugar | 1.3g |
| Fibre | 3.4g |