Portfolio Diet Score: 2 points per serving
- Plant Protein: 1 point
- Viscous Fibre: 0.5 point
- Oils (MUFAs): 0.5 point
Nutrition Information
| Calories | 215 kcal | Monounsaturated Fat | 1.5 g |
| Protein | 14. 9 g | Polyunsaturated Fat | 0.9 g |
| Bean Protein | 0 g | Total Carbohydrate | 13.2 g |
| Soy Protein | 12.0 g | Dietary Fibre | 6.6 g |
| Fat | 9.8 g | Viscous Fibre | 1.5 g |
| Saturated Fat | 0.3 g |
BBQ Bites
Description
Portfolio Diet Score: 2 points per serving
- Plant Protein: 1 point
- Viscous Fibre: 0.5 point
- Oils (MUFAs): 0.5 point
Ingredients
Instructions
-
Dice eggplant and season with salt and leave for 30 mins.
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Rinse, drain and blot dry.
-
Coat fry pan with oil, sauté chick’n pieces, peppers, and eggplant on medium high heat for 2-4 mins each side.
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Sprinkle with spices, add tomatoes, pineapple and reduce heat. Arrange pieces on skewers and serve.
Note
- For the BBQ, combine seasonings with oil, coating each piece before skewering. Grill 2-4 mins per side.
- Marinated tofu can be substituted for chick'n strips.
Plant Protein, Viscous Fibre, Oils (MUFAs)
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