Chicken shish with rice and salad

• Chicken breast fillets600 g
• Peppers2 peppers
• Brown onions200 g
• Natural yoghurt200 g
• Basmati rice300 g
• Tomatoes250 g
• Lemons1 lemon

Also uses from the cupboard: table salt, ground black pepper, paprika. Missing any? You can add them to your shop on the shopping list.

Usually contains: Milk.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Cut the chicken into large bite-size pieces. In a bowl, mix half the yoghurt with the juice of half the lemon, 2 teaspoons of paprika and a good pinch of salt. Add the chicken, turn to coat and leave for at least 10 minutes.600 g chicken breast fillets200 g natural yoghurt1 lemon
2. Put the rice on to cook following the pack instructions. Cut the peppers and onion into chunks about the size of the chicken. Thread the chicken, pepper and onion onto skewers, or spread them on a lined tray if you have no skewers.2 peppers200 g brown onions300 g basmati rice
3. Heat the grill to high. Grill for about 15 minutes, turning every few minutes, until charred in places and the chicken is cooked through with no pink.
4. Chop the tomatoes and dress with the rest of the lemon juice and a pinch of salt. Serve the skewers on the rice with the tomato salad and the rest of the yoghurt.250 g tomatoes

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