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Surf & Turf Skewers with Broccoli Fritti and Skinny Loaded Potato Boats

Name: Surf & Turf Skewers with Broccoli Fritti and Skinny Loaded Potato Boats
Total time: 50 min
Ingredients: 320g beef tenderloin (cubed); 320g lobster tail (cubed); 400g broccoli florets; 2 tbsp olive oil; 2 tbsp lemon juice; 2 cloves garlic; 4 small russet potatoes (halved, 120g each); 40g reduced-fat cheddar cheese; 40g nonfat Greek yogurt; 20g turkey bacon bits; 1 tbsp chopped fresh parsley; salt; black pepper

50 min 501 kcal par portion Moyen

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Instructions

1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
2
Prepare the potatoes: Scrub the russet potatoes and cut them in half lengthwise. Place them cut-side down on the baking sheet and bake for 30-35 minutes, or until tender.
3
While the potatoes bake, prepare the skewers: In a bowl, combine the beef tenderloin cubes and lobster tail cubes. Drizzle with 1 tbsp olive oil, 1 tbsp lemon juice, 1 minced garlic clove, salt, and black pepper. Toss to coat evenly.
4
Thread the beef and lobster cubes alternately onto skewers. Set aside.
5
Prepare the broccoli fritti: In a large bowl, toss the broccoli florets with 1 tbsp olive oil, 1 tbsp lemon juice, 1 minced garlic clove, salt, and black pepper.
6
Spread the broccoli florets on a separate baking sheet. Roast in the oven for 15-18 minutes, or until crispy and golden at the edges.
7
While the broccoli roasts, heat a grill pan or outdoor grill over medium-high heat. Grill the surf & turf skewers for 2-3 minutes per side, until the beef is seared and the lobster is opaque. Remove from heat and let rest.
8