- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- Serves 4
Ingredients
- 6
- boneless skinless chicken thighs, cut into 1 1/2-in. (4 cm) cubes
- 2
- large zucchini, cut into 1/2-in. (1 cm) thick rounds
- 8
- skewers
- 3/4 tsp
- each salt and pepper, divided
- 4 mL
- 1 1/4 cups
- Pineapple Passionfruit Pure Fruit Juice, divided
- 300 mL
- 2 tbsp
- each cider vinegar and canola oil
- 30 mL
- 3/4 cup
- dry couscous
- 175 mL
- 1
- mango, peeled and diced
- 1/4 cup
- finely diced red onion
- 60 mL
- 1/2 cup
- coarsely chopped fresh mint
- 125 mL
Method
- Step 1
- Preheat the broiler. Alternately thread the chicken and zucchini onto skewers. Sprinkle with ½ tsp (2 ml) each salt and pepper. Arrange on a lightly greased rack, set on a foil-lined baking sheet.
- Step 2
- Whisk 1/4 cup (60 ml) of the juice with the vinegar, oil and remaining salt and pepper. Measure out 2 tbsp (30 ml) and brush over the kabobs. Reserve remaining dressing. Broil, turning as needed, for 10 to 12 min. or until chicken is cooked through.
- Step 3
- Meanwhile, bring the remaining juice to a boil in a medium saucepan; remove from the heat. Stir in the couscous, cover and let stand for 5 min. Fluff with a fork. Stir in the mango, red onion and mint. Drizzle evenly with the remaining dressing and toss to combine. Serve kabobs warm with couscous.
Tips
Fruit juice adds a hint of sweetness and 60% of your daily dose of vitamin C.
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Nutritional Facts Per Serving
- Nutrition Description:
- 1/4 of the recipe
- Calories:
- 490
- Fat:
- 16 g
- Saturated Fat:
- 3 g
- Carbs:
- 56 g
- Fibre:
- 4 g
- Cholesterol:
- 105 mg
- Protein:
- 36 g
- Sodium:
- 560 mg
