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Photo of Minty chicken skewers with paprika wedges by WW

Minty chicken skewers with paprika wedges

2
Points® value
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Moderate
Marinating meat and vegetables adds an extra depth of flavour and helps to tenderise too

Ingredients

Chicken breast, skinless, raw

660 g, diced

Calorie controlled cooking spray

4 spray(s)

Rocket

100 g

Butternut Squash

1 whole, small, peeled and chopped into wedges

Carrots, raw

2 medium, chopped into wedges

Sweet potato, raw

2 medium, peeled and chopped into wedges

Olive Oil

1 tablespoon(s)

Paprika

1 tablespoon(s), level

Coriander, Dried

1 teaspoon(s), level

Watercress

75 g

Mint, Fresh

10 g

Lemon Juice, Fresh

20 ml

Garlic

2 clove(s)

0% fat natural Greek yogurt

200 g

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

If you have time to marinate the chicken for longer it will be more tender and absorb extra flavour – leave for up to 20 minutes at room temperature or cover and leave in the fridge for up to 24 hours.

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