6 Weight Watchers Points

152kCal Per Portion

Bursting with flavours of lemon, garlic, fresh herbs and tomatoes, this dish definitely says ‘summer’!

Ingredients

Chicken Breast: 600g diced skinless, raw

Cucumber: ½ individual, trimmed and finely diced

Cherry Tomatoes: 150 g, halved, seeds removed, and finely diced

White Rice: 500g

0% Fat Natural Greek Yogurt: 200 g

Lemon: ½ zest of 1

Lemon Juice, Fresh: 1 tablespoon

Garlic: 2 cloves, crushed

Parsley, fresh: 1 tablespoon, finely chopped

Dill, Fresh: 1 tablespoon, finely chopped

Olive Oil: ½ tablespoon

Instructions

1. In a large bowl, combine the lemon juice, oil and garlic. Season, then add the chicken and turn to coat. Set aside for 5 minutes to marinate, then thread onto 8 metal or bamboo skewers.
2. Meanwhile, microwave the rice to pack instructions, then spread out on a plate to cool.
3. Heat a large nonstick griddle pan over a medium-high heat and griddle the chicken skewers, in 2 batches, for 10 minutes, turning regularly, until golden and cooked through.
4. While the chicken is cooking, toss together the cooled rice, herbs, cucumber and tomatoes. Season to taste and set aside.
5. In a small bowl, combine the yogurt and lemon zest, then season with freshly ground black pepper.
6. Divide the rice salad between plates, top with the skewers and serve with the yogurt on the side.

Notes

If you have any extra cherry tomatoes, thread them onto the skewers with the chicken.