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[Recipe] Cashew Chicken Kebabs With Quinoa and Baby Veg

A delicious healthy recipe commissioned from Sleekgeek Success Story turned Coach,  Sylvia Frank (read more about her here).

Carefully designed to fit in with the Sleekgeek Food ListHealthy Meal Template, and  Portion Control Guide.


  • Recommended for: Dinner


  • Quality Protein
    • 1 lean, deboned and skinned chicken breasts
    • 1/4 cup fat-free Bulgarian yoghurt
  • Colourful Veggies
    • 1/2 cups of baby sweetcorn, carrot and snow pea mix
    • 1/2 clove garlic, crushed
  • Smart Carb
    • 1/2 cup cooked quinoa or brown rice
  • Healthy Fat
    • 1/4 Tbsp coconut oil
    • 6 cashew nuts (grind half, lightly chop other half)
  • Herbs, Spices, Extras
    • 1/4 Tbsp lemon juice
    • 1/4 tsp fresh ginger, minced
    • 1/4 tsp garlic, crushed
    • pinch smoked paprika
    • pinch cayenne pepper
    • 1/4 tsp ground cumin
    • 1/4 tsp coriander + handful fresh, chopped coriander
    • Salt
    • Pepper

Ingredients are based off the Sleekgeek Food List, combined together using the Sleekgeek Healthy Meal Template, and portioned out with the Sleekgeek Portion Control Guide.


  • Sosatie sticks/ wooden skewers
  • Baking dish
  • Chopping knife
  • Chopping board
  • Bowls
  • Pot


  • Soak your sosatie sticks in water.
  • Make a mix of lemon juice, ground cashews, ginger, garlic, paprika, cayenne, cumin, ground coriander, salt and pepper in a bowl.
  • Place cut up chicken breast on skewers.
  • Pour over the marinade mix and make sure to rub the mix on all the chicken.
  • Leave to stand. Preheat oven to 180’C.
  • Boil a pot of water and add some salt. Pop in your corn, carrots and peas and boil till softened. Drain.
  • Lightly brush each chicken kebab with coconut oil and place in the oven dish for baking. Pour last bits of marinade and coconut oil over the kebabs.
  • Bake until all pinkness of chicken disappears – about 20-30 minutes.
  • Mix together the cup of Bulgarian yoghurt with the chopped coriander and extra garlic (optional)

To Serve

  • Plate up your veggies (half to one cup).
  • Spoon the coriander, yoghurt and garlic mix over the sosaties and sprinkle with the remaining chopped cashew nuts.
  • Serve with the rice/ quinoa in a little bowl on the side.

This recipe is carefully designed to fit in with the Sleekgeek Food ListHealthy Meal Template, and  Portion Control Guide.

See the FULL Sleekgeek Nutrition Guide here (it’s free).

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