Herbed Chicken Entrée

In Part 3 of our low-carb dinners, we decided to cook something in chicken but also include some more elements to make it a wholesome meal. We had seen lentil based salads being used as the base of several entrées of chicken or fish and decided to give it a try.

To add some colour and fibre to the meal, we added veggie skewers and kalamata olives. Makes for a lovely presentation

Ingredients
Chicken breast - 2-3 pieces, thinly cut
Chana dal - 1 cup, boiled
1 Onion - finely chopped
1 Onion - cut in squares
Red  bell peppers - cut in squares
Zuchini - cut in thin discs
Ranch dressing - 1 tsp
Mustard sauce - 3/4 tsp
Kalamata olives - few pieces (optional)
Coriander - 1 small bunch
Lime juice - 2 tsp
Dried Herbs - Basil, oregano, and parsley 
Salt and Pepper
Olive oil - 1 tsp

Method

1. Herbed chicken skewers: Marinate the chicken in 2 tsp mixed herbs and 1 tsp lemon juice and set aside for about 1 hour. Arrange in the skewers and grill for about 7-10 minutes until well-done 

2. Lentil salad: Take the boiled chana dal and add the chopped onions, ranch dressing, mustard sauce, cilantro, lemon juice, and salt & pepper

3. Veggie skewers: Marinate the vegetables in 1tsp lime juice, olive oil, oregano, salt & pepper for about 1 hours. Arrange in skewers and grill for about 10 - 12 min

4. Arrange the skewers and salad and serve with olives. It makes for classy presentation and is healthy and low-carb. 

Try on a week-night or to serve special guests.