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
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


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.



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This blog is from the kitchen of Neha Gupta and Mridul Karkara. We go about our days pretending to be HR Managers and Business Consultants respectively, though in reality, just thinking about our next big meal! This food blog is a representation of our experiments in the kitchen and for the simple joy of cooking and sharing!

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