Nutritional Information

(per serving – 1/4 recipe)

21.4g protein
10.8g carbohydrate, of which 4.9g sugars
5.1g fat, of which 0.8g saturates
5.4g fibre
0.1g sodium, equivalent to 0.2g salt



  • 1 clove garlic, crushed
  • Juice of ½ lemon
  • 1 tbsp olive oil
  • 1-2 tsp jerk seasoning, to taste
  • 2 skinless, boneless chicken breasts, cut into 12 large chunks
  • 1 red pepper, cut into 16 chunks
  • 1 onion, quartered and separated to give 16 pieces


  • To serve:
  • 4 sweetcorn cobettes



1 Soak 4 wooden skewers in water for about 30 minutes.

2 Mix the garlic, lemon juice and olive oil with 1 tsp jerk seasoning (or 2 tsp if you prefer a spicier flavour). Stir in the chicken and set aside while you prepare the vegetables.

3 Thread a piece of pepper onto a skewer, then onion, then chicken, finishing with onion.

Try other vegetables like mushrooms and courgettes – or even fruit like mango or pineapple.

4 Cook on the barbecue for 8-10 minutes, turning frequently. Alternatively, cook under a preheated grill.

5 Meanwhile cook the sweetcorn cobettes in boiling water, or on the barbecue for 6-8 minutes.

Add flatbreads or boiled rice for an easy meal.

If you enjoyed making this recipe and would like to share your success with others we’d love to hear from you