Name: Lemony chicken skewers, herbed new potatoes & apple coleslaw
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 skinless, boneless chicken breasts cut into bite-sized cubes; 50ml low-fat natural yogurt; juice and zest ½ lemon; 1 garlic clove crushed; 1 tbsp finely chopped tarragon; 300g new potato; 1 tbsp rapeseed oil; ½ tbsp finely chopped parsley; ½ tbsp finely chopped mint; ½ tbsp snipped chives; 100ml low-fat crème fraîche; 1 tsp wholegrain mustard; juice 1 lemon; 100g fennel trimmed and roughly grated; 100g small white cabbage cored and finely shredded; 1 carrot roughly grated; 1 sharp Green apple such as Granny Smith, grated

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Lemony chicken skewers, herbed new potatoes & apple coleslaw

Lemony chicken skewers, herbed new potatoes & apple coleslaw

Jennifer Irvine

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Serves 2

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 4 out of 5.9 ratingsRate

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These kebabs are light and tender. Serve with a contrasting shredded slaw and new potatoes with parsley, mint and chives

Egg-free

Gluten-free

Healthy

High-protein

Low sugar

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

2 skinless, boneless chicken breasts

cut into bite-sized cubes

For the marinade

50ml low-fat natural yogurt
juice and zest ½ lemon
1 garlic clove

crushed
1 tbsp finely chopped tarragon

For the herbed new potatoes

300g new potato
1 tbsp rapeseed oil
½ tbsp finely chopped parsley
½ tbsp finely chopped mint
½ tbsp snipped chives

For the apple coleslaw

100ml low-fat crème fraîche
1 tsp wholegrain mustard
juice 1 lemon
100g fennel

trimmed and roughly grated
100g small white cabbage

cored and finely shredded
1 carrot

roughly grated
1 sharp Green apple

such as Granny Smith, grated

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Nutrition: per serving

kcal459

low
fat16g

low
saturates5g
carbs35g
sugars15g

low
fibre8g
protein39g

high
salt0.45g

Method

step 1

If you are using wooden skewers, soak them in water for 10 mins. Heat the grill to high and place a non-stick baking tray beneath it. In a large bowl, mix the marinade ingredients, then add the chicken, turning it to ensure it is thoroughly coated. Cover and set aside.
step 2

Put the potatoes in a large pan of boiling water and cook until a fork easily pierces them – about 12 mins. Meanwhile, mix the oil and herbs in a small bowl.
step 3

While the potatoes are cooking, make the dressing for the coleslaw. Mix together the crème fraiche, mustard and lemon in a large bowl. Add all the vegetables and the apple, and stir well.
step 4

Drain the potatoes and return them to the pan. Pour the herb mixture over them, stir gently to mix, cover to keep warm and set aside.
step 5

Finally, divide the chicken between 4 skewers and place on the hot baking tray, spooning excess marinade over the chicken. Put the tray under the grill and cook for 6-8 mins, turning the skewers every 2 mins or so to ensure even cooking. Cut open a piece of chicken to ensure it’s cooked through. Serve with the potatoes and coleslaw, reserving half the coleslaw for Smoked mackerel platter (see 'goes well with').

Recipe from Good Food magazine, July 2014

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A star rating of 4 out of 5.9 ratings

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