Chicken and Thyme Skewers with Broccoli and Corn Salad and Lime Dressing
Serves: 2
Time: 30 minutes
Tonight’s dinner is another variation of a BBQ, protein with meat. The chicken is very simple with just some fresh chopped thyme but once it has a touch of char added it becomes very tasty. (image is raw) For us to have a BBQ we need to go down the stairs into the back yard, our apartment is on the second floor so I like minimal effort and maximum flavour. This is a meal that can be made ahead and once the skewers are done and the salad complete I can take everything downstairs in one load and dress just prior to eating, I do love simplicity and even better I love the minimal amount of washing up.
Leftovers
This recipe will make 6 large skewers or 8 medium-sized so you should get at least 1 skewer each leftover for lunch
What you'll need
2 Chicken breasts
2 teaspoons of fresh chopped thyme
1 eggplant
2 small red onions
A few basil leaves
3 corn on the cob
1 broccoli
100g green beans
1 packet of cherry tomatoes
3 spring onions
1 lime
From the Pantry
Olive oil
1 teaspoon honey
Salt and Pepper
Optional Xtra for Lunch
baby rocket
Feeding Four?
The Dinner for four shopping list has given you 3 chicken breasts.
Prep and Cook
Make Skewers
Cut chicken into large bite sized squares (as close to square as you can get, perfect is not essential).
Roughly chop thyme and sprinkle over the chicken.
Add 1 tablespoon of olive oil and a few good pinches of salt and pepper and mix well.
Cut the aubergine into a similar size as the chicken and toss in oil with salt and pepper.
Peel the onion and slice in half then each half into 6.
Pick large basil leaves. 12-16.
Thread all the ingredients onto the skewers. I started with eggplant then chicken, then onion then basil and repeated again until the skewer was full.
Prep Salad
Bring a large pot of water to the boil with a pinch of salt.
Peel the husk off the corn and drop into the boiling water and cook for 6 minutes.
Remove the corn with tongs and keep the pot on the heat.
Cut broccoli into florets.
Tip the beans.
Drop into the pot of boiling water to cook for around 1 minute.
Drain and place in a large bowl of cold running water.
Drain once cool.
Slice cherry tomatoes in half.
Slice spring onions on a fine diagonal.
Cut the corn off the cob by carefully carving down, add the broccoli and beans to the cherry tomatoes and spring onion and sprinkle with salt and pepper.
Put everything into a salad serving bowl and set aside.
Have you got a food tray?
I couldn't live without mine, they are fabulous for piling all your plates, cutlery and dinner components onto or lunch or breakfast in bed, I totally recommend getting one if you like to eat outdoors. I have a lovely one from freedom furniture (as seen in photo) but also a great one that I picked up cheap from Kmart.
Make Dressing
Squeeze lime juice into a small jar, add the honey and about 3 tablespoons of olive oil a good pinch of salt and pepper and shake well. (Jars are perfect for transporting, simply shake and dress. Love it).
Crank the BBQ
Heat the BBQ up to 200 degrees and make sure your grill plate is nice and clean.
Having the chicken cut into squares makes cooking easy to get a nice even cook on all four sides. I went 2 minutes a side with the top down, long enough that you get nice charred lines and the eggplant gets enough heat to cook to light golden and soft.
Serve
Toss salad and serve with skewers
Enjoy!
Lunch tomorrow
Strip remaining skewers. Bulk out the leftover salad with some fresh rocket combine all together for a chicken salad lunch.