Cut the chicken into 2.5cm/1 inch cubes and place in a bowl. Blanch the courgette strips in salted boiling water for 30 seconds then drain and allow to cool. Blitz all the marinade ingredients (except the olive oil) in a food processor, then loosen to a paste with a little olive oil. Add the marinade to the chicken pieces and mix well. Allow to sit for up to an hour. Then weave the courgette strips in between the chicken pieces on the rosemary sticks or skewers. Grill for around 5 minutes, turning regularly, until cooked. Feel free to cut a piece open to check if they're done.
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|Serving Size: 1 Serving (271g)|
|Recipe Makes: 8|
|Calories from Fat: 41 (26%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 36.2mg||11 %|
|Sodium 75.9mg||3 %|
|Potassium 598.4mg||16 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 10.1g|
|Protein 17g||24 %|
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Calories per serving: 155
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