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Garlic & Thyme Chicken Kebabs
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Garlic & Thyme Chicken Kebabs

Garlic & Thyme Chicken Kebabs

with Lemon & Spinach Risoni

If this explosion of colour on your plate doesn’t get you excited for dinner, we don’t know what will. Kebabs of chicken in a Grecian marinade of olive oil, garlic, thyme and lemon sit atop a bed of zesty risoni, the perfect way to soak up every delicious morsel of flavour in this meal.

Tags:
Kid Friendly
Eat Me First
Healthy
High Fiber
High Protein
Allergens:
Gluten
Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 clove

garlic

1 bunch

thyme

1

lemon

350 g

chicken thigh

1

red onion

½ punnet

cherry tomatoes

½ cup

risoni

1 bag

baby spinach leaves

Not included in your delivery

1.5 tbs

olive oil

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Nutritional Values

per serving
Calories2420 kcal
Fat24.7 g
of which saturates5.6 g
Carbohydrate43.5 g
of which sugars7.5 g
Protein42.4 g
Sodium203 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Small Bowl
Aluminum Foil
Saucepan
Sieve

Cooking Steps

1

Preheat the grill to a medium-high heat. To prepare the ingredients, peel and crush the garlic, finely chop the thyme leaves, zest the lemon and cut into wedges, cut chicken thighs into cubes, cut red onion into wedges and finely chop the baby spinach.

2

In a shallow dish combine half of the olive oil, the garlic, thyme and the juice of half of the lemon wedges.

Assemble the chicken skewers
3

Skewer the chicken thigh cubes, red onion wedges and cherry tomatoes onto the skewers, alternating as you go. Pour over the marinade and set aside for at least 15 minutes to marinate.

4

Place the chicken skewers under the grill and cook for 8 minutes on each side or until the chicken is cooked through. Tip: If you’re using bamboo skewers, wrap the exposed ends with foil.

5

Meanwhile, bring a medium saucepan of salted water to the boil. Add the risoni and cook for 8 minutes or until ‘al dente’. Drain. Leave in the sieve or colander while you cook the spinach (see step 6).

Cook the chopped spinach
6

Heat the remaining olive oil in the same saucepan you cooked the risoni in over a medium heat. Add the baby spinach and cook, stirring, for 1 minute or until wilted. Return the risoni to the pan and stir through the baby spinach. Add a pinch of lemon zest and season to taste with salt and pepper.

7

Divide the risoni between plates and top with the chicken skewers. Serve with the remaining lemon wedges.

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