Spicy jerk chicken skewers with brown rice slaw
Serves 4 | total time
Spicy jerk chicken skewers with brown rice slaw
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Serves 4 | total time
Rate
Nutritional information (per serving)
Calories
351Kcal
Fat
5.6gr
Saturates
1gr
Carbs
33gr
Sugars
16gr
Fibre
8gr
Protein
41gr
Salt
1.8gr
Ingredients
- 1 x 90g jar spicy jerk paste
- 2 tsp thyme leaves
- 2 limes
- 3 tbsp dark soy sauce
- 2 tsp clear honey
- 4 x 150g chicken breasts, cut into chunks
- 3 carrots, peeled
- ½ red cabbage
- ½ x 200g pack sugarsnap peas
- 1 x 250g pack/ pouch Tilda wholegrain microwave basmati rice
Step by step
- Soak 8 wooden skewers in warm water. In a bowl, mix together the jerk paste, thyme leaves, juice and zest of 1 lime, 1 tablespoon of soy sauce and 1 teaspoon of honey. Add the chicken, stir well to coat and set aside.
- Coarsely grate the carrots into a large bowl. Finely slice the cabbage and sugarsnap peas and add to the bowl. Toss altogether. In a small jug, put the juice and zest of the remaining lime, the rest of the honey and soy sauce and mix well. Set aside.
- Thread the chicken onto the skewers. Heat a griddle pan ( or barbecue) until hot. Cook the skewers for 12-15 minutes, turning halfway until cooked through.
-
Tip
You can use chicken thighs instead of breast for a cheaper, juicier dish - but it will be slightly higher in fat.
If you’d like this to be a gluten-free recipe, please ensure your soy sauce is guaranteed gluten-free.
- Heat the rice according to the instructions. Pour the dressing over the slaw, add the warm rice; toss altogether. Serve the chicken.
