Simple, Delicious & Healthy
4 chicken breasts, cut into chunks
juice of 2 lemons
1 lemongrass stick, broken into pieces
1 red chilli, chopped
a bunch of coriander (optional), chopped
20 cherry tomatoes
sea salt and freshly ground black pepper,
4 coconut leaves or parchment paper
4 wooden skewers, soaked for 30 minutes
1. Preheat the oven to 200˚C/400˚F/gas mark 6.
2. Place the chicken, lemon juice, lemongrass, chilli and coriander, if using, in a bowl and mix well. Cover and leave in the fridge to infuse for 30 minutes-2 hours.
3. Thread the chicken and the tomatoes on to the skewers, evenly distributed between them.
4. Place the skewers on the parchment paper or coconut leaves and make into little parcels – folding the leaves around and tying with kitchen string. Place on a baking tray and cook in the preheated oven for 16-20 minutes.
Serve with a fresh green salad and some guacamole.