Chicken & mango kebabs with coleslaw
Chicken breast, skinless, raw
4 medium, cut into large chunks
2 medium, peeled, stone removed, and cut into large chunks
Freshly squeezed orange juice
1 tablespoons, chopped
Peppers, all types
2 medium, deseeded and sliced
1 medium, grated
250 g, white
250 g, red
0% fat natural Greek yogurt
- Preheat the grill to high. Thread the chicken and mango onto the skewers.
- Brush the orange juice over the kebabs. Cook under the grill for 8-10 minutes, turning occasionally until the chicken is cooked through.
- Meanwhile, make your coleslaw. Toss together the peppers, carrot, cabbage and yogurt until combined. Scatter over the coriander
- Serve the kebabs on a bed of rocket, with the coleslaw on the side.