1 tblspn Lemon Rind (grated finely)

2 tspns Cracked Black Pepper

1/3 cup Lemon Juice (fresh squeezed)

2 tspns Extra Virgin Olive Oil

6-8 Chicken Tenderloins (skin off)


2 x Zucchini cut in half lengthways

2 x Carrots cut in half lengthways

4 x Pieces Pumpkin sliced thinly

1 x bunch fresh Asparagus

  • Combine rind, pepper, juice and half the oil in a large bowl.
  • Thread the chicken tenderloins onto wet bamboo skewers.
  • Pour marinade over the chicken skewers – cover and refrigerate until required.
  • Cook vegetables on a lightly oiled grill plate or BBQ until lightly browned and tender.
  • Cook the Chicken on the same grill plate until cooked through.
  • Meanwhile, whisk the remaining juice and oil with crushed garlic in a large bowl.
  • Place the cooked vegetables in a large serving dish bowl with dressing and toss gently.
  • Serve Chicken with grilled vegetables and sliced lemon.
Serves 4

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