Chicken Satay Kebabs and Cous Cous Salad

Recipes, Weight Loss Help

weight_loss_recipesOn the Lose Baby Weight post pregnancy health and weight loss plans we try and bring you as many easy, tasty and family friendly weight loss recipes and healthy recipes as possible to show you how eating healthy foods is possible and you don’t have to resort to processed foods and take away for dinner.
Today we are sharing our healthy recipe for Chicken Satay Kebabs and Cous Cous Salad which is packed full of protein, nutrients, veggies and low GI carbohydrates – perfect for health, energy and weight loss (and hungry husbands and kids!!). We hope you enjoy!

Chicken Kebabs

Ingredients:

  • 450g skinless chicken breasts
  • 2 tbsp. soy sauce
  • 1 tbsp. lime juice
  • 1 tsp. minced ginger root
  • 1 tsp. minced garlic clove

For the sauce:

  • 2 tbsp. smooth peanut butter (use natural)
  • 2 tbsp. lime juice
  • 1/2 tbsp. honey
  • 1 tbsp. soy sauce
  • 1 tsp. minced garlic clove

Method of Preparation:

  1. Pre-soak eight wooden bamboo skewers in water for 20 minutes.
  2. Cut the chicken breasts into eight strips or 16 chunks.
  3. Put the chicken into a bag with 2 tbsp. soy sauce, 1 tbsp. lime juice, 1 tsp. ginger and 1 tsp. garlic. Marinate the chicken for at least one hour in the fridge.
  4. Thread the chicken onto the eight skewers. Spray a grill pan with cooking spray and cook for ten minutes, turning once.
  5. To make the sauce, mix the peanut butter, lime juice, honey, soy sauce and minced garlic. Heat over a low heat and add a little water to thin the sauce.
  6. Once the chicken is cooked, serve two chicken skewers per person with 1tbsp of the sauce dribbled over
The Cous Cous Salad
  • 1 x cup of cous cous
  • 1 bag of spinach
  • 1 large bowl of iceberg lettce
  • 1/2 chopped cucumber
  • 1/2 bunch of spring onion
  • 1 x chopped yellow or red capsicum
  • 1 x cup of cherry tomatoes
  • 5 x tbps Balsamic vinegar
  • 2 x tbsp of olive oil
  • 1 x handful fresh mint
  • Sea salt and cracked black pepper

Pour 2 x cups of boiling water over the cous cous and cover. Leave for 5 minutes for the cous cous to absorb the water. Fluff with a fork
In a large salad bowl add all the salad ingredients then add the cooked cous cous and dress with the vinegar, salt and pepper – add more vinegar if needed
Serve with 1 serve of vegetables too – we used corn on the cob
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