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Herbed chicken and mushroom kebabs
(Serves 4)
2 boneless, skinless chicken breasts
500g/1lb fresh whole mushrooms
1 tsp dried rosemary
1 tbsp dried parsley
½ tsp dried thyme
¼ cup lemon juice
2 tbsp white vinegar
½ cup non-fat chicken broth
1 tsp black pepper
8 wooden skewers, soaked in water and patted dry.
Use a lidded casserole dish big enough to hold the chicken, mushrooms and
marinade. Mix the rosemary, parsley, thyme, juice, vinegar, broth, sal and pepper
in the dish. cut the chicken into 25mm/1" cubes, add to the dish and turn till they're
well coated. Add the mushrooms and turn gently. Cover and refrigerate for 4-12
hours, turning occasionally. Thread the chicken and mushrooms on the skewers
and grill until cooked through (5-7) minutes. Discard the marinade.
Healthy pizza pitta pockets
(Serves 2)
2 slices lean ham or turkey (cooked)
50g/1½ oz reduced fat mozzarella
2 wholemeal pitta breads
2 tomatoes, thinly sliced
2 mushrooms, thinly sliced
¼ small onion, thinly sliced
1 tbsp sweetcorn
¼ green pepper, diced
1 tbsp tomato puree
1 tsp olive oil
1 tsp dried mixed herbs
Slit open each pitta bread to form pockets and spread the tomato puree inside
each pocket. Cut the ham/turkey into strips, turn them in a bowl with the other
ingredients, res for half an hour to rehydrate the herbs, then fill the pitta pockets
and grill for 3-5 minutes.
10
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