PREPARATION TIME 20 MINUTES COOKING TIME 15 MINUTES
3 medium lemons (420g)
3 small red onions (300g)
500g chicken breast fillets diced into 3cm
400g can marinated quartered artichoke hearts, drained
100g baby rocket leaves
2 tablespoons drained baby capers, rinsed
1 tablespoon lemon juice
2 cloves garlic, crushed
1/2 teaspoon mild english mustard
1 tablespoon white wine vinegar
1 tablespoon olive oil
1 make lemon dressing.
2 Cut each lemon into eight wedges; cut two of the onions into six wedges. Thread lemon and onion wedges, chicken, artichokes and mushrooms, alternately, on skewers.
3 Place skewers in shallow dish; brush with half of the dressing, cook skewers on heated, lightly oiled grill plate.
4 Meanwhile, slice remaining onion thinly, place in large bowl with rocket, capers and remaining dressing: toss gently to combine. Divide salad among serving plates; top each with three skewers.
LEMON DRESSING Place ingredients in screw-top jar; shake well
7.9g carbohydrate :; 8.3g total fat (1.4g saturated fat) 1057kJ (252 cal); 34.3g protein
Locally made and formulated