Nutritional info: Per serving 1172 kJ (280 cal), 32g protein, 6g carbs, 2g fibre, 14g fat (1.5g sat fat), 412mg sodium

3 tbs safflower oil

2 cloves garlic, minced

3/4 tsp turmeric

1/2 tsp ground cumin

1/2 tsp ground ginger

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp cinnamon

1/4 tsp cayenne pepper

1 tsp allspice

1 tsp nutmeg

565g boneless, skinless chicken breasts, cut into cubes

340g cherry tomatoes

4 tsp chopped fresh chives

Butter lettuce leaves, to serve

  1. Mix the safflower oil, garlic, turmeric, cumin, ginger, salt, black pepper, cinnamon, cayenne, allspice and the nutmeg in a large bowl. Add the chicken and the cherry tomatoes and toss well. Cover the bowl and then marinate the mixture in the refrigerator for about 2 hours or overnight, if you have the time.

  2. Meanwhile, soak 12 to 14 wooden skewers in water.

  3. Heat a grill or grill pan over medium-high heat when ready to cook. Skewer the chicken and tomatoes, alternating on the skewer. Grill for about 8 minutes, turning occasionally, until the chicken is cooked through.

  4. Arrange the skewers on a platter, garnish with the chives and serve over the lettuce leaves.
© Prevention Australia
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