• 2-3 skinless boneless chicken breasts (approx. 500g), cut into chunks
  • 2 tablespoons basil infused oil
  • 2 tablespoons balsamic vinegar
  • 25g basil leaves, picked from a living pot
  • 8 tomatoes, roughly sliced or chopped
  • 1 garlic clove, peeled and chopped
  • 1 red pepper, diced


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas mark 6. Mix together the chicken with 1 tablespoon each of the oil and vinegar.

  2. 2

    Shred a quarter of the basil leaves, then add to the chicken. Season and leave to marinate for 10 minutes.

  3. 3

    Meanwhile, place the tomatoes cut side up in a small roasting tin, sprinkle with the garlic and remaining oil and vinegar. Roughly tear the remaining basil over the top, season and roast for 20 minutes.

  4. 4

    Once roasted, transfer to a bowl and mix roughly with a spoon to break up the tomatoes. Preheat the grill to medium-high.

  5. 5

    Thread the chicken and peppers onto 4 skewers and place under the preheated grill for 15 minutes, turning occasionally until cooked throughout.

  6. 6

    Serve the skewers with with the tomato and basil compote on the side.

  7. 7

    *All information included in this recipe has been provided by VHB Herbs.

Nutritional Details

Each serving provides
  • Energy 929kj 222kcal 11%
  • Fat 7.0g 10%
  • Saturates 1.5g 8%
  • Sugars 0.0g 0%
  • Salt 0.2g 3%

% of the Reference Intakes

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