Crispy chicken rainbow skewers

With 35g of protein and a rainbow of vegetables and healthy fats, these crispy chicken skewers will keep you full for hours. Whether you’ve got a busy day ahead, want to replenish post-workout or simply not get hungry an hour later again, we’ve got you covered.

Serves: 1

Ingredients (Crispy Chicken):

  • 100g chicken breast
  • 30g GF bread crumbs
  • 15g mature vegan cheese, similar to parmesan
  • 5g garlic granules
  • ½ tsp (1g) dried oregano
  • ½ tsp (1g) smoked paprika
  • Pinch of salt and black pepper
  • 70g plant-based yoghurt - we are using our in-house yoghurt
  • Olive oil for cooking

Ingredients (skewers):

  • 80g mixed bell peppers
  • 80g courgette
  • 80g aubergine
  • 15g balsamic reduction
  • 1 tbsp olive oil
  • Pinch of salt


  1. Preheat the oven to 180C and lightly grease your baking tray with olive oil.
  2. Cut up all vegetables into chunks and place into a baking tray.
  3. Brush the vegetables with olive oil and squeeze on some balsamic reduction and add a pinch of salt.
  4. Roast for 30 min on fan mode.
  5. While the vegetables are cooking, in a bowl, mix the GF bread crumbs, vegan cheese, garlic granules, dried oregano, smoked paprika, salt and pepper.
  6. Cut the chicken into chunks and add the yoghurt to a bowl.
  7. Place the chunks of chicken into the yoghurt and mix well, so that each piece is covered in yoghurt.
  8. Then, cover the chicken with the mix of dried ingredients.
  9. Place in a baking tray and bake the chicken for 15 min or until golden and crispy on grill mode.
  10. Form skewers with the different vegetables and chicken and enjoy!