Chicken Tikka Skewers with Almond and Spinach Rice

Almonds and spinach are both very rich in magnesium, which helps to lower blood pressure (and boost libido!) This dish is delicious and can be prepared ahead for ease. Serves 2

 

 

To make the marinade, combine 6 tbsp plain Greek yogurt, 1tbsp lime juice, 1 crushed garlic clove,  1tsp ground coriander, ground cumin 1tsp, ¼tsp garam masala,  ¼tsp smoked paprika, a pinch of sea salt. Coat 2 chicken breasts, cut into chunks, in the mixture and marinate in the fridge for 1 hour.

 

Preheat the grill to high. Thread the chicken pieces onto skewers (if using wooden skewers soak them well first). Place them on a foil-lined rack and grill for 10 mins, until cooked through.

 

Cook 100g wholegrain rice according to the packet instructions. At the end of cooking toss in 100g baby spinach leaves, 30g toasted flaked almonds and 2 sliced spring onions and stir while off the heat until the spinach wilts.

 

Spoon the rice onto plates and top with the chicken skewers. Serve with lemon wedges.

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