Honey-Smoked Chicken Skewers with Sweet Potato Wedges
Nutrition per serving
| Calories | 478 kcal |
| Protein | 40.7 g |
| Carbs | 35.3 g |
| Fats | 19.3 g |
| Saturated Fat | 3.7 g |
| Monounsaturated Fat | 11.1 g |
| Polyunsaturated Fat | 3 g |
| Sugars | 14.9 g |
| Fiber | 3.9 g |
| Sodium | 308 mg |
Ingredients
| Chicken Thigh | |
| Sweet Potato | |
| Romaine Lettuce | |
| Tomatoes, Vine Ripened (on the Vine) | |
| Dijon Mustard (Whole Grain) | |
| Honey | |
| Olive Oil | |
| Olive Oil |
Preparations
1. Preheat the oven to 200 C (392 F)
1. Preheat the oven to 200 C (392 F)
2. Soak the skewers in water to prevent them from burning.
3. Scrub the sweet potato skin and cut into 2cm wedges.
4. Shred the lettuce widthways.
5. Remove the seed form the tomato and dice into tiny cubes.
6. Trim the fat from the chicken and slice into bite-sized pieces.
Cooking Instructions
1. Place the potatoes onto a baking tray. Drizzle over ½ a tbsp of olive oil and mix to coat. Sprinkle over a pinch of salt and pepper and cook near the top of the oven for about 15-20 minutes until tender and crisp around the edges.
1. Place the potatoes onto a baking tray. Drizzle over ½ a tbsp of olive oil and mix to coat. Sprinkle over a pinch of salt and pepper and cook near the top of the oven for about 15-20 minutes until tender and crisp around the edges.
2. To make the marinade, in a small bowl, mix together the mustard, honey with a pinch of salt and pepper. Add the chicken and set aside to marinade for 5-10 minutes.
3. When the chicken is ready, remove the skewers from the water and start to thread the chicken onto the skewers.
4. Once the potatoes have cooked, remove the tray from the oven and set the grill to high. Place the skewers under the grill and cook for 10-15 minutes until the chicken is cooked through and slightly charred.
5. Place the lettuce and diced tomatoes into a bowl and drizzle over a tsp of olive oil and sprinkle over a pinch of salt and pepper.
6. Serve the skewers with the wedges. Serve the salad as a side dish.