Preparation 15 minutes
Cooking time 15 minutes
Servings4
Chicken Souvlaki Brochettes and Spinach Salad
A refreshing meal ideal for lunch or dinner ready in no time!
List of ingredients
- 8 Flamingo Chicken souvlaki brochettes
- 45 ml (3 tablespoons) butter
- 1 clove of garlic, chopped
- 15 ml (1 tablespoon) fresh oregano minced or 5 ml (1 teaspoon) dried oregano
- 3 pita breads
- 1.5 litre (6 cups) fresh baby spinach, washed
- 2 tomatoes, diced
- 30 ml (2 tablespoon) roasted pine nuts
- 80 ml (1/3 cup) olive oil
- 45 ml (3 tablespoons) lemon juice
- Salt and ground black pepper to taste
Preparation
- Mix the butter with the garlic and oregano. Pepper to taste. Brushthe pita bread with mixture. Cut into slices and broil in the oven or on the barbecue. Set aside.
- Cook the brochettes according to package instructions.
- Divide baby spinach on 4 plates and then spread the tomatoes and pine nuts.
- Add the olive oil and lemon juice. Season to taste.
- Serve each salad garnished with 2 chicken brochettes and toasted pitas.
Tip
from the chef
- Flamingo chicken brochettes are an excellent source of protein and are low in fat. They are ideal for a meal on the go; keep a package in your freezer to have them handy when you’re in a hurry.