Ingredients

The following ingredients have 2 Servings
  • 2 skinless, boneless chicken breasts , cut into bite-sized cubes
  • 50ml low-fat natural yogurt
  • juice and zest ½ lemon
  • 1 garlic clove , crushed
  • 1 tbsp finely chopped tarragon
  • 300g new potato
  • 1 tbsp rapeseed oil
  • ½ tbsp finely chopped parsley
  • ½ tbsp finely chopped mint
  • ½ tbsp snipped chives
  • 100ml low-fat crème fraîche
  • 1 tsp wholegrain mustard
  • juice 1 lemon
  • 100g fennel , trimmed and roughly grated
  • 100g small white cabbage , cored and finely shredded
  • 1 carrot , roughly grated
  • 1 sharp Green apple , such as Granny Smith, grated

Instruction

  • If you are using wooden skewers, soak them in water for 10 mins. Heat the grill to high and place a non-stick baking tray beneath it. In a large bowl, mix the marinade ingredients, then add the chicken, turning it to ensure it is thoroughly coated. Cover and set aside.
  • Put the potatoes in a large pan of boiling water and cook until a fork easily pierces them – about 12 mins. Meanwhile, mix the oil and herbs in a small bowl.
  • While the potatoes are cooking, make the dressing for the coleslaw. Mix together the crème fraiche, mustard and lemon in a large bowl. Add all the vegetables and the apple, and stir well.
  • Drain the potatoes and return them to the pan. Pour the herb mixture over them, stir gently to mix, cover to keep warm and set aside.
  • Finally, divide the chicken between 4 skewers and place on the hot baking tray, spooning excess marinade over the chicken. Put the tray under the grill and cook for 6-8 mins, turning the skewers every 2 mins or so to ensure even cooking. Cut open a piece of chicken to ensure it’s cooked through. Serve with the potatoes and coleslaw, reserving half the coleslaw for Smoked mackerel platter (see 'goes well with').