Minty chicken skewers with paprika wedges
2
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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.
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