Boot camp Melbourne

Quick run down

Cooking Time: 35 min

Serves: 4
Cost: per serve: $4.84

Ingredients:

• 1 tablespoon brown sugar
• ½ teaspoon chilli powder
• 2 cloves garlic, crushed
• 1 tablespoon fresh thyme leaves
• 2 teaspoons ground cumin
• ¼ cup lime juice
• 600g chicken breast fillets, cut into 3cm pieces
• 3 peaches, finely chopped
• 1 small red capsicum, deseeded, finely chopped
• ¼ cup chopped coriander leaves
• ½ medium avocado, peeled, finely chopped
• 1 large red onion, cut into wedges
• 1 large green or yellow capsicum, cut into 3cm pieces 
• 1 large zucchini, cut into 1cm slices
• Cooking oil spray 
• 1 cup couscous
• ½ cup finely chopped flat-leaf parsley
• 3 green onions, thinly sliced
    

Putting it together

Step 1 Place sugar, chilli powder, garlic, thyme, cumin and half the lime juice in a medium bowl. Add chicken and toss to coat. Set aside for 15 minutes.

Step 2 Meanwhile, place peaches, red capsicum, coriander, avocado and remaining lime juice into a bowl. Stir gently to combine.

Step 3 Thread onion, green capsicum, zucchini and chicken alternately onto 12 metal skewers and spray with oil. Place a large frying pan over medium heat and cook skewers, turning, for about 12 minutes, or until cooked through.

Step 4 Meanwhile, pour 1 cup boiling water over couscous in a heatproof bowl. Stand, covered, for 5 minutes, or until water is absorbed. Fluff with a fork, then stir through parsley and green onion.  

Serving

Serve couscous with skewers and peach salsa.

 

Nutritional Info (approximate per serve)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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