Chicken Skewers Recipe


  • 1 lemon, zested
  • 4 tsp honey
  • 1¼ tsp dried chilli flakes
  • 1 tbsp olive oil
  • 400g mini chicken fillets
  • 160g frozen peas, defrosted
  • 1 avocado, peeled, stoned and roughly chopped
  • 1 lime, juiced
  • 2 tbsp roughly chopped mint leaves
  • 1 red onion, finely sliced
  • 160g jarred roasted peppers, drained
  • 160g baby spinach leaves
  • 2 tbsp pine nuts


Calories columnFat columnSaturates columnSugars columnSalt column
348 per serving
17% %GDA
17g per serving
24% %GDA
3g per serving
15% %GDA
10g per serving
11% %GDA
0.40g per serving
7% %GDA


  1. Place the lemon zest, honey, 1 tsp dried chilli flakes and 2 tsp olive oil into a medium bowl. Whisk together then add the chicken fillets and toss together until coated in the marinade. Set aside while you make the guacamole.

  2. Place the defrosted peas, avocado, lime juice, mint leaves and remaining ¼ tsp dried chilli flakes into a food processor and blitz until a coarse puree. Season well then set aside.

  3. Thread the chicken fillets onto 4 metal skewers.

  4. Heat a griddle pan until hot. Add the skewers and cook on each side for 3-4 minutes until just charred on the edges and cooked through. Remove and place on a plate to rest while you cook the veg.

  5. Heat a frying pan until hot, add the remaining 1 tsp olive oil and the onion and fry for 2 minutes until just softening.

  6. Add the peppers and stir fry for 1 minute, then stir in the spinach and cook for 2 minutes until just wilted. Stir in the pine nuts.

  7. Divide the veg between the plates, top with the chicken skewers and spoon some pea guacamole alongside.