Chicken and Vegetable Skewers with Rice

For 2 servings

• chicken breasts, cut into chunks2
• olive oil2 tbsp
• garlic clove, crushed1
• dried oregano1 tsp
• salt and pepperto taste
• red pepper, chunked1/2
• yellow pepper, chunked1/2
• courgette, chunked1/2
• basmati rice, to serve150 g

1. 1

   Cut the chicken into evenly sized chunks, roughly 3cm across, uneven pieces mean some will be overcooked before others are done, so try to keep them consistent.

2. 2

   In a bowl, mix the chicken with the olive oil, garlic, oregano, salt and pepper, making sure every piece is coated. Cover and leave to marinate for at least 20 minutes, longer if you have time.

3. 3

   If using wooden skewers, soak them in water for 10 minutes to stop them burning on the grill.

4. 4

   Thread the marinated chicken onto skewers, alternating with pieces of pepper and courgette, this not only looks better but means the vegetables pick up flavour from the chicken juices as they cook alongside.

5. 5

   Rinse the rice under cold water until the water runs mostly clear, this removes excess starch and helps the grains cook up fluffy rather than sticky, then cook according to the packet instructions.

6. 6

   Heat a griddle pan or frying pan over medium high heat. Cook the skewers for 4 to 5 minutes on each side, turning occasionally so all sides get contact with the heat, until the chicken is golden with some char and cooked through with no pink in the middle when you cut into a piece to check.

7. 7

   Serve the skewers over the cooked rice.