(per serving – 1/4 recipe)
10.8g carbohydrate, of which 4.9g sugars
5.1g fat, of which 0.8g saturates
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.
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