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Coconut & Lime Chicken skewers with Mexican Roasted Corn and Quinoa salad

Coconut & Lime Chicken Skewers

Taste Of Paradise

Mexican sizzler that makes for the perfect mid week treat this Summer – why not double up and have your work mates drool over your lunch the next day! (Not literally)


Ingredients

Nutrition

  • Serves: 2
  • Time: 30 Mins

Method:


  1. Adjust oven rack to highest position (leaving enough space for your corn and chicken of course!) over a lined baking tray for dripage – turn grill on!
  2. Leaving a little space between each item, lay out the corn cobs and chicken skewers on rack – grill until lightly browned, 5-7 minutes. Flip grill for a further 5-7 minutes. While everything is hotting up nicely in your indoor BBQ maker, continue to next steps – just don’t forget to come back and flip!
  3. Add the quinoa to a large mixing bowl with the chopped jalapeño, spring onions, coriander, half of the lime juice, crumbled feta, a sprinkle of chili powder and season with salt & pepper. Give it a good toss!
  4. Remove skin and stone from ½ avocado in a blender, combine with the remaining lime juice until smooth. Add a little water if needed for smooth mayo-like consistency.
  5. Carefully cut off the grilled corn and add along with avocado mixture to your salad bowl, toss it all up again and top with the shredded jack cheese. Now just serve up with your skewers!
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