Chili Chicken Skewers

Who said watching your waistline means boring food? These colorful chicken skewers are low-fat and taste sensational.

Equipment:

You’ll need 8 skewers for this recipe.

Ingredients (serves 4):

• 2 tablespoons olive oil
• 2 long red chillies, roughly chopped
• 3 garlic cloves, roughly chopped
• 600g chicken breasts, halved lengthways
• 250g punnet cherry tomatoes, quartered
• 240g can cannellini beans, drained, rinsed
• ¾ cup flat-leaf parsley leaves, chopped
• ½ red onion, thinly sliced
• 1 tablespoon red wine vinegar
• 2 bunches asparagus, trimmed
• Olive oil cooking spray

Method:

1. Soak skewers in a shallow dish of cold water for 30 minutes. Drain.
2. Process 1½ tablespoons oil, chillies and garlic in a food processor.
3. Pour into a glass bowl. Add chicken. Cover. Refrigerate for 1 hour, if time permits. Thread onto skewers.
4. Combine tomatoes, beans, parsley and onion.
5. Whisk together remaining 2 teaspoons of oil, vinegar, and salt and pepper. Pour over bean mixture. Toss.
6. Preheat a barbecue grill on high heat.
7. Reduce heat to medium. Spray asparagus with oil. Cook for 1 to 2 minutes, turning, or until tender. Transfer to a plate. Cover.
8. Cook skewers for 5 minutes, turning.
9. Arrange bean salad on serving plates. Top with asparagus and skewers.
10. Serve