Harissa chicken with chickpea salad
A low-fat, fibre-filled supper with a superhealthy side - just the thing for midweek
Sweet & sour chicken skewers with fruity noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 425g can pineapplechunks, drained, juice reserved
- 4 tbsp tomato ketchup
- 2 tbsp white wine vinegar
- 6 skinless chicken thighscut into chunks
- 2 red chilliesdeseeded and chopped
- 1 red peppercut into chunks
- 3 egg noodlesnests
- small bunch spring onionssliced
Nutrition: per serving
- kcal545
- fat6glow
- saturates2g
- carbs83g
- sugars19g
- fibre4g
- protein44g
- salt1.92g
Method
step 1
Mix the pineapple juice, tomato ketchup, vinegar and some seasoning together. Reserve half, then add the rest to a bowl with the chicken and half the red chilli. Marinate for 5 mins.
step 2
Thread the chicken, pepper and half the pineapple onto 8 skewers.
step 3
Heat your grill, or fire up a barbecue. Brush any excess marinade over the skewers, then grill or barbecue, turning regularly, for about 8 mins or until the chicken is starting to char at the edges and is cooked through.
step 4
Meanwhile, cook the noodles following pack instructions, drain, then stir through the remaining pineapple, chilli and spring onions. Serve with the remaining sauce on the side or drizzled on top of the skewers.
