Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 11/02/2025. See terms.
Join now
Photo of Maple chicken and sweet potato skewers by WW

Maple chicken and sweet potato skewers

4
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
Eschalots (not to be confused with shallots) are small brown bulbs with papery skin. Shallots are long green shoots with a white base at the roots.

Ingredients

Orange sweet potato (kumara)

400 g, peeled, cut into 3cm pieces

Skinless chicken breast

500 g, cut into 3cm pieces

Eschalot(s)

8 whole, trimmed, peeled, halved

Maple syrup

¼ cup(s), (60ml)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Cook sweet potato in a medium saucepan of boiling water for 3 minutes. Drain. Cool.
  2. Thread sweet potato, chicken and eschalots onto 8 wooden skewers. Place skewers on a tray and brush with maple syrup.
  3. Lightly spray a chargrill or barbecue with oil and over medium heat. Cook skewers for 3–4 minutes each side or until chicken is cooked through. Serve.

Notes

SERVING SUGGESTION: Steamed vegetables. TIP: Soak bamboo skewers in water for 10 minutes before threading on the meat to stop them burning. Baby onions can be substituted for the eschalots.

You might like

You might like