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Cumin chicken and cherry tomato skewers recipe

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This bright and colourful dairy-free dinner is super simple to prepare. Skewer lightly spiced chunks of chicken breast with juicy cherry tomatoes, brush in olive oil and barbecue or grill until cooked through. Serve with fibre-packed brown rice and a side of leafy green salad for the ultimate healthy dinner. See method

Serves 4
5mins to prepare, 30mins to marinate and 7mins to cook
264 calories / serving
Dairy-free

Ingredients

4 x 150g skinless chicken breast fillets
2tsp ground cumin seeds
2tsp ground coriander seeds
2tbsp fresh coriander leaves
juice of 1 lemon
1 tbsp olive oil
12 cherry tomatoes
salt, to taste
pepper, to taste

Each serving contains

Energy
1110kj
264kcal 13%
Fat
7g 10%
Saturates
1g 7%
Sugars
2g 2%
Salt
0.7g 12%

of the reference intake
Carbohydrate 1.5g Protein 48.8g Fibre 0.6g

Method

Cut the chicken breast fillets into bite-sized pieces and place in a non-metallic shallow bowl. In a small bowl, mix together the spices, coriander leaves, lemon juice, oil and seasoning until well combined. Stir the spice mix into the chicken so that all the pieces are coated. Leave to marinate for 30 minutes, covered.
Thread chicken and cherry tomatoes onto four metal skewers (or wooden ones pre-soaked in water for 30 minutes) and grill or barbecue for 4 minutes under/over medium high heat. Turn the skewers and baste with any remaining marinade in the dish, then grill for a further 3 minutes or until the chicken is cooked through and the juices run clear.
Try serving each portion with 3 tbsp (100g) cooked brown basmati rice and a large mixed leaf salad dressed with 1 tbsp low-calorie balsamic vinaigrette.

See more chicken recipes.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.