Lemony chicken skewers with apple coleslaw
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 apple coleslaw:
100ml low-fat crème fraîche
1 tsp wholegrain mustard
juice 1 lemon
100g fennel, trimmed and roughly grated
100g small white cabbages, cored and finely shredded
1 carrot, roughly grated
1 sharp Green apple, such as Granny Smith, grated
- If you are using wooden skewers, soak them in water for 10 minutes. 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.
- 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.
- 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 minutes, turning the skewers every 2 minutes or so to ensure even cooking. Cut open a piece of chicken to ensure it is cooked through.
Serve with new potatoes, rice or pastaCreate printer friendly PDF