Minty chicken skewers with paprika wedges
Chicken breast, skinless, raw
660 g, diced
Calorie controlled cooking spray
1 whole, small, peeled and chopped into wedges
2 medium, chopped into wedges
Sweet potato(es), raw
2 medium, peeled and chopped into wedges
1 tablespoons, level
1 teaspoons, level
Lemon Juice, Fresh
0% fat natural Greek yogurt
- Preheat the oven to 200°C, fan 180°C, gas mark 6. For the wedges, combine the vegetables and spread into an even layer on a baking sheet – you may need 2. Drizzle over the oil and stir to coat then sprinkle over the spices and season. Roast for around 30 minutes until tender and beginning to brown.
- Make the marinade: put all the marinade ingredients in a food processor and blitz until smooth. Season, and combine with the chicken in a bowl. Stir to coat and leave to marinate for 10 minutes at room temperature. Soak the skewers in cold water for a few minutes, then thread the chicken on to them, reserving the marinade.
- Mist the skewers with cooking spray and cook on a medium-hot barbecue or griddle pan for 8–10 minutes, turning frequently and brushing with the reserved marinade, until cooked through. Serve garnished with the rocket and the wedges alongside.