Chicken kebabs with tomato and basil compote
Give simple chicken and pepper skewers a boost with the Italian flavours of basil and tomato.
Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
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You will need
- 2-3 skinless boneless chicken breasts (approx. 500g), cut into chunks
- 2 tablespoons basil infused oil
- 2 tablespoons balsamic vinegar
- 25g basil leaves, picked from a living pot
- 8 tomatoes, roughly sliced or chopped
- 1 garlic clove, peeled and chopped
- 1 red pepper, diced
Recipe Information
Step by step guide to making Chicken kebabs with tomato and basil compote
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Mix together the chicken with 1 tablespoon each of the oil and vinegar.
- Shred a quarter of the basil leaves, then add to the chicken. Season and leave to marinate for 10 minutes.
- Meanwhile, place the tomatoes cut side up in a small roasting tin, sprinkle with the garlic and remaining oil and vinegar. Roughly tear the remaining basil over the top, season and roast for 20 minutes.
- Once roasted, transfer to a bowl and mix roughly with a spoon to break up the tomatoes. Preheat the grill to medium-high.
- Thread the chicken and peppers onto 4 skewers and place under the preheated grill for 15 minutes, turning occasionally until cooked throughout.
- Serve the skewers with with the tomato and basil compote on the side.
*All information included in this recipe has been provided by VHB Herbs.
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Nutritional information for Chicken kebabs with tomato and basil compote
Nutritional information for Chicken kebabs with tomato and basil compote
Nutrition type | per serving |
---|---|
Calories | 222 kcal |
Total Fat | 7g |
Saturated Fat | 1.5g |
Salt | 0.2g |
Sugar | (not specified) 0g |
This recipe is:
- No dairy products
- No egg products
- No gluten products
- No nut products
- Cutting down fat
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£1.60
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£2.00
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69p
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