Name: Summer Chicken Skewers
Prep time: 30 min
Cook time: 5 min
Yield: 4
Ingredients: 800g chicken tenderloins, cut into cubes; 1 small red capsicum, deseeded, cut into cubes; 1 small yellow capsicum, deseeded, cut into cubes; 2 small zucchini, cut into rounds; 2 tablespoons olive oil; Vegeta Twist Chicken and Poultry Seasoning; Salad leaves, to serve

Summer Chicken Skewers

November 30, 2017

by Zoe P

Category Chicken

Another summer recipe which will quickly become a family favourite.

Persons

Prep Time

30 minutes

Cook Time

5 minutes

Ingredients

800g chicken tenderloins, cut into cubes
1 small red capsicum, deseeded, cut into cubes
1 small yellow capsicum, deseeded, cut into cubes
2 small zucchini, cut into rounds
2 tablespoons olive oil
Vegeta Twist Chicken and Poultry Seasoning
Salad leaves, to serve

Instructions

Soak skewers in water for 30 minutes. Drain. Thread chicken onto skewers alternately with vegetables. Brush with oil. Sprinkle with seasoning.
Preheat barbecue grill or frying pan on high heat. Reduce heat to medium. Cook skewers for 5 to 6 minutes, turning occasionally, or until cooked through.
Serve skewers with a cool salad or rice.

Italian Summer Rice Salad

November 30, 2017

by Lenny Hayne

Category Italian Rice

Summer is here! and there's no better way to enjoy the amazing weather than to serve up a refreshing dish like this summer salad.

Persons

Prep Time

20 minutes

Cook Time

12 minutes

Ingredients

1 1/2 cups arborio rice
3/4 cup fresh peas or frozen peas
100g green beans, topped
1 bunch asparagus, trimmed, cut into 2.5cm lengths
1 small red onion, finely chopped
1 cup pitted black olives
1/4 cup flat-leaf parsley leaves, chopped
DRESSING
1/4 cup red wine vinegar
100ml extra-virgin olive oil
1 garlic clove, crushed
1 teaspoon Dijon mustard
1 teaspoon caster sugar

Instructions

Rinse rice in a sieve until water runs clear. Bring a large saucepan of salted water to the boil over high heat. Add rice. Cook, uncovered, for 10 to 15 minutes or until almost tender. Drain and rinse. Transfer to a large bowl.
Cook peas, beans and asparagus in a saucepan of boiling, salted water for 2 to 3 minutes or until bright green and just tender. Drain and refresh in cold water. Pat dry with paper towel. Add to rice with onion, olives and parsley.
Make dressing Combine vinegar, oil, garlic, mustard and sugar in a screw-top jar. Secure lid and shake well.
Pour dressing over salad. Season with salt and pepper. Stir gently to combine. Spoon into bowls and serve.

Find My Dinner

Month: November 2017

Summer Chicken Skewers

Summer Chicken Skewers

Ingredients

Instructions

Italian Summer Rice Salad

Italian Summer Rice Salad

Ingredients

Instructions