2 to 4
Easy
20 minutes
15 minutesCut the chicken fillets in half then rub with the spice mix and olive oil. Thread onto bamboo skewers, soaked in water, then sear on a hot griddle pan for 1 to 2 minutes a side, or until cooked through but still tender. Season lightly.
Place a skewer or two on a serving of spinach or Swiss chard. Spoon over the lemon dressing and serve with the salsa.
To prepare the spinach/Swiss chard: Soak the leaves in a bowl of cold water. Drain. Pour over boiling water to cover and leave for 10 minutes. Drain and cool, then chop roughly.
Place in a saucepan over a medium heat, and cook, stirring now and again, for 10 to 15 minutes, or until the water has evaporated and the spinach is just tender.
Per serving: 1242.6 kJ, 34.8 g protein, 15 g fat, 3.3 g carbs
