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Red pesto chicken and vegetable skewers
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2 essential Waitrose British Chicken Breast Fillets, cubed
2 courgettes, thickly sliced
1 orange pepper, deseeded and cubed
1 red onion, cut into wedges
275g baby plum tomatoes
2 tbsp Waitrose Red Chilli Pesto with Tomato
250g pack LOVE life Barley, Wheatberries, Spelt & Rice
110g pack Waitrose Babyleaf Salad
1. Place the chicken, courgettes, pepper, onion and tomatoes in a large bowl. Add the pesto and toss together well.
2. Thread onto 8 short metal skewers and grill or barbecue over a medium heat for 15-20
minutes, turning frequently until the chicken is lightly browned and cooked through with no pink meat remaining.
3. Heat the cooked grains according to pack instructions and serve with the chicken and vegetable skewers and the salad.
Typical values per serving:
This recipe was first published in August 2014.