Chicken Kebabs with Spicy Rice

Ingredients

Serves 1

• 150g skinless chicken thigh fillet, cut into chunks
• 60g fresh pineapple, chopped
• ½ red onion, peeled and quartered, layers separated
• 1½ tsp coconut oil, melted
• Pinch smoked paprika
• Salt and pepper
• 2 spring onions
• 1 tsp jerk seasoning
• 180g long grain rice, cooked and cooled
• 50g yoghurt, such as Greek, natural, soya
• Lime wedges, to serve

Method

Preheat the grill to high. Thread the chicken, pineapple and onion onto skewers, brush with half of the oil then rub with the paprika and a little salt and pepper. Grill for 8-10 minutes, turning occasionally until the chicken is cooked through.

Heat the remaining oil in a frying pan, add the spring onions and fry until soft then add the jerk seasoning and rice. Fry for 2-3 minutes then serve with the chicken skewers, yoghurt and lime wedges.

Tip

• This recipe uses pre-cooked rice for ease and speed. If you prefer to cook the rice from scratch, you can use one-third the amount of cooked rice. Boil it in a pan of water according to the packet instructions.

A banging recipe from The Body Coach app!