Nutritional values per 2 serving:

calories 368, protein 47g, fat 44g (saturated 2.6g), carbs 16g (sugar 13g), sodium 15mg

INGREDIENTS

• 4 wooden or metal skewers
• 2 skinless chicken breasts (about 240g)
• 2 bell peppers (red, yellow or green)
• 1 medium red onion
• 1 tbsp. Herbes de Provence
• ½ lemon, juice & zest
• 1 clove garlic, crushed
• 1 tbsp. extra virgin olive oil
• salt and pepper, to taste
• fresh basil, lemon juice and olive oil for garnish

METHOD

• Cut the chicken breasts into 2cm chunks. Slice the bell pepper into 2 cm squares. Quarter the onion and separate the leaves.
• In a bowl mix together the herbes de Provence, lemon juice and zest, garlic and olive oil.
• Add the chicken, bell peppers and onion to the marinade and coat well with marinade. Cover with cling film and marinate for 30 to 60 minutes.
• Skewer the chicken chunks, alternating with pieces of bell pepper and onion. Finish with a piece of bell pepper on both ends.
• Heat a griddle pan on medium-high heat.
• Remove the kebabs from the marinade and brush off excess marinade. Brush them with a little olive oil and season with salt and pepper. Cook for 10 to 15 minutes, or until the chicken is cooked through, turning every few minutes. Brush with marinade a few times in the last minute of cooking.
• Transfer to serving plates and garnish with a squeeze of lemon juice, a drizzle of extra virgin olive oil and fresh basil leaves.

CLICK HERE TO GET THE MENU

[avatar user=”PaulWallace” /]ABOUT PAUL WALLACE Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes

For other ideas also try BBC good food