Kelly Richards Personal Training

Tasty Tuesdays! Chicken kebabs with homemade chilli sauce and flatbreads!


Ingredients

300g chicken breasts, cut into 3cm chunks
½ tbsp dried oregano
2 tsp smoked paprika
½ lemon, finely zested, plus wedges to serve
1 tbsp olive oil
350g natural yogurt
1½ small garlic clove, grated
1 tbsp parsley, finely chopped, plus extra to serve
200g chopped tomatoes
2 red chillies, chopped (including seeds)
½ red onion, chopped
25g ketchup
½ tbsp white wine vinegar
200g wholemeal self-raising flour, plus extra for dusting
1 tsp baking powder
½ cucumber, finely sliced
160g cherry tomatoes, quartered
1 Little Gem lettuce, shredded
50g pickled red cabbage

Method

Toss the chicken, oregano, paprika, lemon zest, 1 grated garlic clove, oil and a good twist of black pepper into a medium bowl and toss together. Set aside to marinate while you continue.
Mix 150g yogurt with ½ grated garlic clove and the parsley. Season and set aside.
Put the tomatoes, chillies, onion, ketchup and vinegar into a small food processor and blitz until mostly smooth; season well.
Mix the remaining yogurt with the flour and baking powder in a mixing bowl until combined into a smooth dough, then split into four balls. Roughly roll out to 20cm circles on a floured surface.
Heat a frying pan over a high heat and cook each flatbread for 2 mins on each side until lightly golden. Keep warm under a tea towel while you cook the others.
While the flatbreads are cooking, heat the grill to medium-high. Lay the chicken out onto a baking tray and grill for 4 mins, then turn and grill for another 4 mins.
Serve the flatbreads with a dollop of yogurt, some tomatoes, cucumber, lettuce and cabbage with the chicken on top. Drizzle over the chilli sauce and serve with extra parsley and lemon wedges to squeeze over.

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Tasty Tuesdays! Try this weeks healthy recipe! 🥦 🥕 🥑

Ingredients
2 tbsp vegetable oil
2 wholemeal pittas, torn into chunks
3 garlic cloves, crushed
350g spaghetti
1 red chilli, deseeded and finely chopped
1 lemon, zested and juiced
400g tin tuna, drained
80g pack watercress
15g fresh flat-leaf parsley, chopped

Method
Heat half the oil in a frying pan over a medium-high heat and add the pitta chunks. Fry for 4-5 mins until crispy, then add a third of the garlic and cook for 1-2 mins until the garlic has softened. Tip onto a plate to cool. Wipe the pan.
Cook the spaghetti to pack instructions. Meanwhile, return the frying pan to a medium heat and add the remaining oil. Add the remaining garlic, the chilli and lemon zest with a pinch of salt and cook for 3-4 mins until soft. Flake in the tuna and cook until the tuna is heated through.
Just before the spaghetti is cooked, scoop out 150ml cooking water. Drain the spaghetti, then add to the frying pan with the reserved water. Toss over a low heat for 1-2 mins until the pasta is glossy and most of the liquid has evaporated. Remove from the heat and add the lemon juice, watercress and parsley; toss until the watercress has just wilted. Serve topped with the pitta.

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