Chicken Shish is my go to healthy choice if I’m being really good but just simply can’t be bothered with the cooking and the washing up! As always, when eating out or having a takeaway you don’t always know exactly how it’s been cooked and what’s been used, also I am a HUGE fan of garlic dip from the takeaway and pitta bread which soon turns it into a not so healthy choice!
This homemade version requires minimal effort and is honestly so much better than from any takeaway.
For two and a half people I used:
- 3 large Chicken Breasts
- 1/2 tsp each of Cumin, Paprika, Garlic Salt and Mixed Herbs
- 2 Lemons
- Wholegrain Cous Cous
- Chicken Stock
- Cherry Tomatoes
- Red Onion
- Feta Cheese
- Balsamic Vinegar
- Salt and Pepper
- Fat Free Greek Yog
The first thing I do is soak the skewers (I used 6) in boiling water, this helps to stop them catching fire under the grill. Then I sliced the chicken (you could dice if you prefer) and mixed with the spices, herbs and the juice of half a lemon.
Then I weighed up 120g of Wholegrain Cous Cous in a bowl, added 160ml of boiling water and half a chicken stock cube and covered with cling film. After about 5 mins I fluffed it up with a fork and added the juice of half a lemon, chopped coriander, salt and pepper to taste.
The salad was a basic Greek salad. I halved cherry tomatoes, deseeded and chopped up cucumber, finely diced red onions, diced up Feta (I used 90g, 45g = HexA for any slimming worlders), some sliced Olives (25g = 2 Syns) and chopped Coriander. I mixed everything together, hold the olives for fussy gits, added lemon juice, balsamic, salt and pepper.
Once you have finished everything else the chicken should be ready!
I serve mine with a great big dollop of fat free yoghurt, if you have time you can always jazz this up with spices or garlic salt!