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2 skinless, boneless chicken breasts, cut into bite-sized cubes

For the marinade

juice and zest ½ lemon

1 tbsp garlic infused oil

1 tbsp finely chopped tarragon

For the herbed new potatoes

300g new potatoes

1 tbsp rapeseed oil

½ tbsp finely chopped parsley

½ tbsp finely chopped mint

½ tbsp snipped chives



If you are using wooden skewers, soak them in water for 10 mins. Heat the grill to high and place a non-stick baking tray beneath it.

In a large bowl, mix the marinade ingredients, then add the chicken, turning it to ensure it is thoroughly coated. Cover and set aside.

Put the potatoes in a large pan of boiling water and cook until a fork easily pierces them – about 12 mins. Meanwhile, mix the oil and herbs in a small bowl.

Drain the potatoes and return them to the pan. Pour the herb mixture over them, stir gently to mix, cover to keep warm and set aside.

Finally, divide the chicken between 4 skewers and place on the hot baking tray, spooning excess marinade over the chicken.

Put the tray under the grill and cook for 6-8 mins, turning the skewers every 2 mins or so to ensure even cooking. Cut open a piece of chicken to ensure it’s cooked through. Serve with the potatoes.

Recipe adapted from: Good Food

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