Sheet-pan chicken skewers with peppers and cherry tomatoes

• 200 gchicken breast(cut into roughly 3 cm cubes)
• 100 gred bell pepper(2 peppers, cut into bite-sized pieces)
• 50 gred onion(1 onion, cut into wedges)
• 75 gcherry tomatoes
• 50 gGreek yoghurt
• 7 ½ golive oil
• 1 clovesgarlic
• ½lemon(juice for the marinade, wedges to serve)
• ½ tspsweet paprika
• ½ tspsmoked paprika
• ½ tsporegano

Instructions

1. 1

   Stir half of the 50 g Greek yoghurt with 7 ½ g olive oil, 1 cloves garlic (finely grated), the juice of half the ½ lemon, ½ tsp sweet paprika, ½ tsp smoked paprika, ½ tsp oregano plus salt and pepper into a marinade. Set the other half of the yogurt aside for the sauce.

2. 2

   Add the 200 g chicken breast to the marinade, toss well and let it sit for at least 15 minutes. If you have time, marinate covered in the fridge for up to 12 hours for even more flavour.

3. 3

   Preheat the oven to 220 degrees. Soak wooden skewers briefly in water so they do not scorch in the oven.

4. 4

   Thread the 200 g chicken breast, 100 g red bell pepper, 50 g red onion and 75 g cherry tomatoes onto the skewers in turn and lay them on a lined baking tray.

5. 5

   Bake for about 18 to 20 minutes, turning once halfway through. The skewers are done when the chicken is cooked through and the edges are lightly browned. For more colour, switch on the grill for the last 2 minutes.

6. 6

   Stir the remaining 50 g Greek yoghurt smooth with a squeeze of ½ lemon and a pinch of salt. Serve the skewers with the yogurt sauce and lemon wedges.

Nutrition per 100 g