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Photo of Maple chicken and sweet potato skewers by WW

Maple chicken and sweet potato skewers

6
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
Eschalots (not to be confused with shallots) are small brown bulbs with papery skin. Shallots are long green shoots with a white base at the roots.

Ingredients

Orange sweet potato (kumara)

400 g, peeled, cut into 3cm pieces

Skinless chicken breast

500 g, cut into 3cm pieces

Eschalot(s)

8 whole, trimmed, peeled, halved

Maple syrup

¼ cup(s), (60ml)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Cook sweet potato in a medium saucepan of boiling water for 3 minutes. Drain. Cool.
  2. Thread sweet potato, chicken and eschalots onto 8 wooden skewers. Place skewers on a tray and brush with maple syrup.
  3. Lightly spray a chargrill or barbecue with oil and over medium heat. Cook skewers for 3–4 minutes each side or until chicken is cooked through. Serve.

Notes

SERVING SUGGESTION: Steamed vegetables. TIP: Soak bamboo skewers in water for 10 minutes before threading on the meat to stop them burning. Baby onions can be substituted for the eschalots.

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