Serves 4
Prep time: Marinating 1hr - overnight 
Cooking time: 15 minutes

Ingredients:

For the Chicken Skewers:
4 skinless chicken breasts, cut into 2cm chunks
2 courgettes, cut into 2cm chunks
1 red and 1 orange peppers, deseeded and cut into 2cm chunks
1 tsp rapeseed oil
6-8 wooden skewers
For the Marinade:
Handful of parsley and mint, chopped
1 garlic clove, crushed and finely chopped
Juice and zest of a lemon
3 tablespoons natural yogurt
2 tsp garam masala
½ tsp ground cumin
2 tsp paprika
1 tsp ground black pepper
For the Herby Rice:
300g basmati rice
Handful parsley and coriander, roughly chopped

Greek yogurt, to serve

Method:

1. Start with the chicken skewers: mix together the marinade ingredients in a bowl and add the chicken chunks, making sure they’re completely covered.
2. Cover with cling film and put in the fridge to chill for one hour, or overnight so the flavours can develop!
3. When you’re ready to start cooking, soak the wooden skewers for 30 minutes.
4. Coat the courgette chunks and pepper in the rapeseed oil and place alternately with the chicken pieces on the skewers.
5. Grill for 10-12 minutes, turning regularly to ensure the chicken is cooked through.
6. Next, cook the rice: place the basmati rice in a sieve and wash with water, until the water runs clear. Add to a saucepan, with cold water 1cm above the rice and bring to the boil.
7. Once boiling, reduce the heat, cover with a lid and simmer for 12-15 minutes, until cooked.
8. Fluff the rice up with a fork and stir through with the chopped coriander and parsley.
9. Serve the chicken skewers with the rice and a spoonful of Greek yogurt. 

Suggestions: 

Our tip, try to keep the size of the chicken and veggie pieces the same, so they all cook in the same time.