Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Cumin chicken and cherry tomato skewers recipe

Cumin chicken and cherry tomato skewers recipe

1 rating

This bright and colourful dairy-free dinner is super simple to prepare. Skewer lightly spiced chunks of chicken breast with juicy cherry tomatoes, brush in olive oil and barbecue or grill until cooked through. Serve with fibre-packed brown rice and a side of leafy green salad for the ultimate healthy dinner. See method

  • Serves 4
  • 5mins to prepare, 30mins to marinate and 7mins to cook
  • 264 calories / serving
  • Dairy-free

Ingredients

  • 4 x 150g skinless chicken breast fillets
  • 2tsp ground cumin seeds
  • 2tsp ground coriander seeds
  • 2tbsp fresh coriander leaves
  • juice of 1 lemon
  • 1 tbsp olive oil
  • 12 cherry tomatoes
  • salt, to taste
  • pepper, to taste

Each serving contains

  • Energy

    1110kj
    264kcal     13%

  • Fat

    7g 10%

  • Saturates

    1g 7%

  • Sugars

    2g 2%

  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 1.5g Protein 48.8g Fibre 0.6g

Method

This bright and colourful dairy-free dinner is super simple to prepare. Skewer lightly spiced chunks of chicken breast with juicy cherry tomatoes, brush in olive oil and barbecue or grill until cooked through. Serve with fibre-packed brown rice and a side of leafy green salad for the ultimate healthy dinner.

  1. Cut the chicken breast fillets into bite-sized pieces and place in a non-metallic shallow bowl. In a small bowl, mix together the spices, coriander leaves, lemon juice, oil and seasoning until well combined. Stir the spice mix into the chicken so that all the pieces are coated. Leave to marinate for 30 minutes, covered.
  2. Thread chicken and cherry tomatoes onto four metal skewers (or wooden ones pre-soaked in water for 30 minutes) and grill or barbecue for 4 minutes under/over medium high heat. Turn the skewers and baste with any remaining marinade in the dish, then grill for a further 3 minutes or until the chicken is cooked through and the juices run clear.
  3. Try serving each portion with 3 tbsp (100g) cooked brown basmati rice and a large mixed leaf salad dressed with 1 tbsp low-calorie balsamic vinaigrette.

See more chicken recipes.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.