Ingredients

Method

• 4 x 100 g pieces chicken breast fillet, skinned
• Flavours of Morocco spice rub, for dusting
• 1 T olive oil
• Sea salt and freshly ground black pepper
• 300 g spinach or Swiss chard leaves
For the lemon dressing, combine:
• 4 T lemon juice
• 1 T olive oil
• 1 clove garlic, crushed
• 2 T chopped mint
• Sea salt and freshly ground black pepper, to taste
For the preserved lemon and mint salsa, combine:
• 2 T chopped mint
• 2 t olive oil

Method

Ingredients

Cut 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