Barbecue food doesn’t need to be unhealthy and it doesn’t need to be the usual burger and sausages, there are so many possibilities for food you can cook on your grill. We had some lovely weather here over the weekend, so I decided to do a Mexican inspired Barbecue.
First thing was a dish of my Mexican Rice
and then to go alongside that I made an Avocado and Tomato salad and Mexican Chicken Skewers.
The combination was delicious and is something I will definitely be doing again.
The salad was really simple and quick to make.
Avocado and Tomato Salad
Slimming Eats Recipe
Extra Easy – 3.5 syns per serving
Green – 3.5 syns per serving
- 1 avocado, sliced (14 syns)
- 2 large rip tomatoes, sliced
- 1 small red onion, diced
- 1/2 cup of corn
- 1 cup of black beans
- Juice of half a lime
Mix all ingredients in a large bowl, season with some salt and the juice of half a lime.
For the chicken, I just marinated some chicken thighs and then placed onto skewers.
Slimming Eats Recipe
Extra Easy – syn free per serving
Original- syn free per serving
- 8 chicken thighs, any visible fat removed, cut into smaller pieces to go on skewers
- 2 cloves of garlic
- 1 jalapeno pepper, seeds removed
- 4 tablespoons of tomato paste
- 2 teaspoons of cumin
- 2 teaspoons of paprika
- handful of fresh coriander
- juice of half a lime
- salt and black pepper
Add all the ingredients (except the chicken), to a mini food processor and blitz to a paste.
Add this and the chicken to a large bowl and mix to evenly coat.
Refrigerate for a few hours, then place chicken pieces onto skewers and cook on your barbecue until chicken is cooked through. I use a meat thermometer to ensure chicken is cooked.
Serve alongside the Mexican Rice and Avocado and Tomato Salad.
You could also grill some corn on the cob if you have some and if you have a HEb spare the chicken would be great in a whole wheat pita bread or how about a low synned whole wheat tortilla.
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Nutritional information is an estimate and is to be used for informational purposes only
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