Chicken & halloumi skewers with Greek salad
Chicken breast, skinless, raw
Peppers, All Types
Calorie controlled cooking spray
2 teaspoons, level
Olives, in Brine
½ portion(s), medium
- Mist the halloumi, chicken and peppers with cooking spray and put into a plastic food bag. Add the oregano and lemon zest, then season well. Seal the bag and shake until well combined, then set aside to marinade for 15 minutes.
- Put the onion, olives, tomatoes and cucumber into a large bowl, toss with the mint and lemon juice, then set aside to allow the flavours to develop.
- Meanwhile, heat the grill to high and line a baking tray with kitchen foil. Thread the halloumi, chicken and peppers onto 8 metal skewers, then transfer to the prepared tray. Cook the skewers under the grill for 12 minutes, turning regularly, until the halloumi is golden the chicken is cooked through and the peppers are tender and blistered.
- Serve the skewers with the salad on the side.