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