Moroccan Spiced Chicken and Vegetable Brochettes with Rice
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Ingredients
- 600 g chicken breast fillets, diced
- 1 red pepper, cut into chunks
- 1 red onion, cut into chunks
- 2 garlic cloves
- 2 tsp ground cumin
- 1 tsp paprika
- 1 lemon, juiced
- 280 g long grain rice
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 557 kcal
- Protein
- 41.1 g
- Carbohydrate
- 61.5 g
- of which sugars
- 4.9 g
- Fat
- 15.2 g
- of which saturates
- 2.6 g
- Fibre
- 4 g
- Salt
- 0.25 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the garlic, ground cumin, paprika, lemon juice and olive oil, then toss the chicken through it and leave to marinate for 10 minutes.
- 2
Thread the chicken onto skewers, alternating with the red pepper and red onion.
- 3
Heat a griddle pan or grill to high and cook the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through with no pink remaining.
- 4
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes until tender, then drain.
- 5
Serve the brochettes on the rice.
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