- 2 jacket potatoes (400g)
- 1 tbsp ground nut oil plus one tsp
- 2 chicken breast fillets, cut into large chunks
- 1 red pepper, cut into large chunks
- 1 tbsp chopped thyme
- 1 tbsp peri peri sauce
- 120g Bistro Salad
Preheat the oven to 200°C,180°C fan, gas 6. Prick the potatoes and cook in the microwave for 10 minutes until tender. Cut into wedges, brush with 1 teaspoon oil and season well. Bake for 20 minutes.
Meanwhile, place the chicken, pepper, thyme, peri peri sauce and the remaining oil in a bowl and combine well. Thread onto 4 skewers. During the last 10 minutes of the potato wedges cooking time, add the skewers to the oven and cook for 10 minutes turning occasionally.
Serve the skewers and potato wedges along with the salad.