Chicken and Halloumi Skewers Recipe

Serves 4

6-8 PersonalPoints™ Per Serving

Ingredients

2 x 165 g skinless chicken breast fillets, cut into chunks
220g light halloumi, cubed
200g fat-free natural yoghurt
60g rocket, to serve
4 sprigs fresh thyme, leaves picked
1 red pepper, deseeded and cut into chunks
1 courgette, cut into chunks
1 red chilli, deseeded and finely chopped
½ lemon, zested and juiced
1 tbsp harissa paste
½ tbsp extra-virgin olive oil

Method

Step 1: For the marinade, mix the lemon zest, lemon juice, thyme leaves, red chilli and olive oil in a small bowl.
Step 2: Put the chicken, halloumi, pepper and courgette in a medium bowl. Drizzle over the marinade and stir to combine. Cover with plastic wrap and chill in the fridge for 2 hours.
Step 3: Meanwhile, soak 4 wooden skewers in a shallow dish of cold water for at least 10 minutes.
Step 4: Preheat the grill until the green ready indicator light comes on.
Step 5: Thread the marinated ingredients onto the skewers. Grill for 10 minutes, turning halfway through, until the chicken is golden and cooked through.
Step 6: Put the yoghurt and harissa paste in a small bowl and stir to combine.
Step 7: Drizzle the skewers with the harissa yoghurt and serve with the rocket leaves on the side

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