Reinvigorate chicken from the doldrums of boring and repetitive taste sensations using this take everywhere recipe that makes it the perfect lunch box filler.
Menu – Chicken souvlakis with roasted pepper hummus
- 400g chicken thighs, boneless, skinless
- 1g dried oregano
- 1g pepper
- 3g salt
- 60ml olive oil
- 45ml lemon juice
- Zest of one lemon
- 3 whole-wheat tortillas
- 100g garbanzo beans
- 100g roasted bell pepper
- 5g garlic, crushed
- 1g paprika
- Sprinkle of salt and pepper
Cut chicken thigh fillet into cubes. Most people choose breasts but you’ll get a bigger dose of unsaturated than saturated fats, and Harvard University found the former will help you live a longer, more flavorful life.
In a bowl, combine the olive oil, lemon juice, lemon zest, dried oregano, salt and pepper. Add in the chicken and toss. The lemon’s rich in Vitamin C that’ll reduce your risks of heart disease, cancer and workout stiffness.
Thread chicken on to the skewers and cook in a grill pan for four minutes per side. The ridges will allow the excess fat to drip off, so it becomes satisfyingly crispy, but without that nasty excess oil.
Prepare the hummus by adding all the ingredients to a food processor and pulsing. Eating about 3/4 of a cup of chickpeas, lentils or beans daily creates a weigh-loss of about half a pound.
Serve with warm wheat tortillas. It’s a great meal you can pack up and take to work for a satisfying meal rich in good fats that’ll help you fend off the urge to tackle the 4pm cookie hankerings.