Name: Smoky tomato chargrilled chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 (about 150g each) skinless chicken breast fillets, trimmed of fat; 125ml (½ cup) passata; 1 medjool date, pitted; 2 cloves garlic; 1 tbsp balsamic vinegar; 1 tsp smoked paprika; ½ tsp mustard powder; 1 tsp olive oil; 4 x 100g Zerella Spud Lite Potatoes, baked, to serve; Salad; 2 avocados, cut into wedges; Juice of ½ lemon; 1 punnet cherry tomatoes, halved or sliced; 1 large yellow capsicum, deseeded and finely chopped; 1 red onion, finely chopped; ½ bunch coriander leaves, roughly chopped

Smoky tomato chargrilled chicken

Our herbs and spices aren't secret, but this glazed chicken dinner is still finger lickin' good. It's gluten-free and lower in carbs too!

two plates with grilled chicken with avocado salad — Immediate Media

Serves 4

Prep

15M

Cook

20M

Total

35M

In this recipe the grilled chicken is marinated in a smoky tomato sauce. Marinate it overnight to let the flavours develop, or cook it straight away if pressed for time.

To make it a meal, serve this bbq chicken recipe with the avocado salad and a baked potato. To bake the potatoes, simply prick all over with a fork and spray with olive oil cooking spray. Bake in an air fryer on 180°C for 30-40 minutes or on a baking tray in an oven preheated to 190°C (fan-forced) for 45 minutes, or until tender.

Ingredients

4 (about 150g each) skinless chicken breast fillets, trimmed of fat

125ml (½ cup) passata

1 medjool date, pitted

2 cloves garlic

1 tbsp balsamic vinegar

1 tsp smoked paprika

½ tsp mustard powder

1 tsp olive oil

4 x 100g Zerella Spud Lite Potatoes, baked, to serve

Salad

2 avocados, cut into wedges

Juice of ½ lemon

1 punnet cherry tomatoes, halved or sliced

1 large yellow capsicum, deseeded and finely chopped

1 red onion, finely chopped

½ bunch coriander leaves, roughly chopped

Method

Put the chicken fillets in a resealable plastic bag or between two pieces of baking paper. Use a rolling pin to bash them lightly until they are an even thickness (avoid making them too thin). Put in a large shallow dish.

Pour the passata into a large bowl. Add the date, garlic, vinegar, paprika, mustard powder and oil. Use a handheld blender to blitz until smooth. Pour over the chicken, turning it several times to ensure it’s well coated. Use immediately or cover and keep in the fridge overnight to marinate.

Preheat a barbecue grill or chargrill pan on medium-high. Once hot, add the chicken and cook for 4 minutes on each side or until cooked through. Transfer to a plate, cover loosely with foil and set aside for 2 minutes to rest.

To make the salad, toss all the ingredients together.

To serve, divide the chicken, salad and potatoes between serving plates.

PER SERVE 1770kJ (423Cal), protein 40g, total fat 15g (sat. fat 3g), carbs 25g, fibre 13g, sodium 152mg
Carb exchanges 1½ • GI estimate medium • Gluten free • Lower carb
Nutritional information

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Eat better, feel better, live better with Diabetic Living, Australia's only lifestyle magazine for people with diabetes. Each issue delivers an abundance of useful health information, tantalising recipes, services and advances in diabetes health.

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