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