Sweet & sour freekeh with chicken skewers

Name: Sweet & sour freekeh with chicken skewers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Essential Chicken Breast Fillets, cut into 2-3cm chunks; 3 clove/s garlic, 1 crushed, 2 sliced; 2 tbsp olive oil; 240 g The Levantine Table Freekeh; 2 red onions, halved and sliced; 25 g pack basil, stalks chopped, leaves torn; 350 g (drained weight) jar roasted red peppers, sliced; ½ red chilli, finely sliced; 2 tbsp red wine vinegar; 1 tbsp mixed seeds, toasted

Use different-coloured peppers and add cherry tomatoes to vary the plant points here. You could use pulses or quinoa instead of freekeh, too.

5 out of 5 stars(1) Rate this recipe

HealthyHigh protein2 of your 5 a day6 plant varieties

Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

600g Essential Chicken Breast Fillets, cut into 2-3cm chunks
3 clove/s garlic, 1 crushed, 2 sliced
2 tbsp olive oil
240g The Levantine Table Freekeh
2 red onions, halved and sliced
25g pack basil, stalks chopped, leaves torn
350g (drained weight) jar roasted red peppers, sliced
½ red chilli, finely sliced
2 tbsp red wine vinegar
1 tbsp mixed seeds, toasted

Boil the kettle. Put the chicken in a bowl with the crushed garlic clove and 1 tbsp oil. Season, mix well, then thread the chicken onto 4 long metal skewers. Transfer to a tray, cover and chill until needed. Meanwhile, put the freekeh in a medium saucepan and cover with 720ml just-boiled water. Return to the boil, cover and simmer over a low heat for 20 minutes, or until tender. Drain and tip into a large bowl.
Meanwhile, put the remaining 1 tbsp oil in a large frying pan set over a medium heat. Add the red onions with a pinch of salt and cook for 8 minutes, stirring often. Stir in the chopped basil stalks, peppers, chilli and sliced garlic and fry for another 5 minutes. Add the vinegar, bubble down for 30 seconds, then remove from the heat and tip into the freekeh bowl with two thirds of the basil leaves and ½ the mixed seeds; mix and season.
Preheat a griddle, frying pan or grill to medium-high heat. Cook the chicken for 10-15 minutes (discard any excess marinade), turning frequently, or until it is browned and cooked through with no pink meat and the juices run clear. Serve the skewers alongside the freekeh, scattered with the remaining basil leaves and mixed seeds.

Typical values per serving when made using specific products in recipe