Chicken and Pepper Skewers
with Sweet Chilli, Spiced Wedges and Baby Gem Salad
- Sulphites
- Celery
- Mustard
- May contain traces of allergens
Our summery dishes such as these Chicken and Pepper Skewers are designed with full-on flavour in mind. Whether you dine al fresco or bring some sunshine indoors, they're perfect for BBQ season.
Ingredients
450 grams
Potatoes
1 sachet(s)
Central American Style Spice Mix
4 unit(s)
Bamboo Skewers
2 unit(s)
British Chicken Breasts
1 unit(s)
Intense™ Tomato
1 unit(s)
Bell Pepper
1 unit(s)
Baby Gem Lettuce
(May be present: Celery, Mustard)
32 grams
Sweet Chilli Sauce
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
15 grams
Honey
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over half the Central American style spice mix. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, soak your skewers in cold water (this will prevent them from burning).
Cut the chicken breasts into 3cm chunks. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Halve the bell pepper and discard the core and seeds. Chop into roughly 2cm pieces.
Pop the chicken and pepper chunks into a medium bowl. Add the remaining Central American style spice mix to the bowl, drizzle with oil, season with pepper and set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Cut the tomato into 1cm pieces. Trim the baby gem, halve lengthways, then thinly slice widthways.
Carefully thread the chicken and pepper chunks onto the skewers (2 per person), alternating between the two.
Once the wedges are about halfway through cooking, pop the skewers onto another baking tray and bake on the middle shelf until the chicken is cooked through and the pepper is tender, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, in a small bowl, mix together the mayonnaise (see pantry for amount) and sweet chilli sauce. Set aside.
Clean out the chicken bowl, then add the cider vinegar and olive oil for the dressing (see pantry for amount) to the bowl.
Mix your dressing together, then add the baby gem and tomatoes.
Season with salt, pepper and a pinch of sugar (if you have any). Toss to coat.
Once the chicken skewers are cooked, drizzle over the honey and share between your plates. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Drizzle the sweet chilli mayo over the skewers, then serve with the wedges and salad alongside.
