500 g chicken tenderloins
1 tbsp olive oil
1 tbsp Cajun seasoning
zest and rind of 1 lemon
12 soaked bamboo skewers
250 g punnet of cherry tomatoes
1 lemon cut into wedges
- Combine 500g chicken tenderloins with 1 tablespoon each olive oil and Cajun seasoning. Add the zest and rind of a lemon and mix well. Thread onto 12 soaked bamboo skewers. Chill until required.
- Cook over a low to medium preheated grill plate or in a non-stick frying pan, turning often until the chicken is cooked through.
- Chop 250g punnet of cherry tomatoes into bite-sized pieces and season with olive oil and pepper. Add to each dish or plate, then top with skewers. Serve with a Quick Vegetable Pilaf and lemon wedges.