Name: Lemon and garlic chicken skewers with lentil salad
Prep time: 50 min
Cook time: 10 min
Total time: 60 min
Yield: 1
Ingredients: 700g chicken thigh fillets, trimmed, cut into 3cm pieces; 20.00 ml finely-grated lemon rind; 2 tsp finely-chopped lemon thyme; 2 garlic cloves, crushed; 56.88 gm olive oil; 150g butternut pumpkin, peeled, cut into 1cm pieces; 400g can lentils, drained, rinsed; 150g semi-dried tomatoes, roughly chopped; 125.00 ml roughly-chopped fresh basil leaves; 65.63 gm lemon juice; lemon wedges, to serve

Lemon and garlic chicken skewers with lentil salad

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Prep Time:
50 minutes

Cook Time:
10 minutes

Total Time:
60 minutes

Ingredients:

700g chicken thigh fillets, trimmed, cut into 3cm pieces
20.00 ml finely-grated lemon rind
2 tsp finely-chopped lemon thyme
56.88 gm olive oil
150g butternut pumpkin, peeled, cut into 1cm pieces
400g can lentils, drained, rinsed
150g semi-dried tomatoes, roughly chopped
125.00 ml roughly-chopped fresh basil leaves
65.63 gm lemon juice
lemon wedges, to serve

Instructions:

In a bowl, mix together chicken, lemon rind, thyme, garlic, and 1 tablespoon of oil. Refrigerate the mixture for 30 minutes, if possible. Then, thread the marinated chicken onto skewers.
Coat pumpkin with 2 teaspoons of oil. Heat a greased barbecue plate or chargrill over medium-high heat. Cook skewers for 3 minutes on each side. Add pumpkin and cook for 2 to 3 minutes until pumpkin is browned and chicken is fully cooked. Transfer to a plate.
In a bowl, combine lentils, tomatoes, basil, and pumpkin. Drizzle lemon juice and remaining oil. Gently toss to mix. Serve skewers with lentil mixture and lemon wedges.

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