MONDAY
Grilled chicken skewers with hummus yoghurt
Serves 4
✔diabetes friendly ✔gluten free
30 mins
8 wooden skewers
1 tablespoon olive oil
2 teaspoons dried oregano
1 lemon, grated zest and juice
600g chicken breast fillets,
cut in 2cm chunks
1 medium-sized red capsicum,
cut in 2cm chunks
4 corn cobs
400g can chickpeas in
spring water, drained, rinsed
½ cup low-fat plain yoghurt
2 large bunches spinach,
trimmed, roughly chopped
1 Soak wooden skewers in cold water for 5 minutes. Mix the oil, oregano and the lemon zest in a large shallow dish. Add chicken to dish and toss to coat. Thread chicken chunks and capsicum alternately onto soaked skewers.
Heat a barbecue hotplate to high or spray a
