Ingredients

• 1 chicken breast
• skinned and cut into 1in cubes
• salt and freshly ground black pepper
• 1 tbsp honey
• 1½ tbsp sesame seeds
• 1 tbsp olive oil
• 1 tbsp olive oil
• ½ butternut squash
• par-boiled for 5 minutes and drained
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 3 spring onions
• finely chopped
• 125g/4½oz curly kale
• chopped
• 3tbsp white wine
• 1 tbsp dried chilli flakes
• salt and freshly ground black pepper

Directions

• To make the chicken skewers
• season the chicken pieces with salt and freshly ground plack pepper. Thread the chicken pieces onto two or three skewers. Drizzle with honey
• sprinkle with sesame seeds and finally drizzle with olive oil.
• Heat a griddle pan until smoking hot and add the chicken skewers. Cook for 4-5 minutes
• turning frequently until they are golden brown all over and the chicken is cooked through.
• To make the griddled butternut squash
• cut the squash into cubes
• brush the squash with olive oil and season well with salt and freshly ground black pepper. Heat a griddle pan until smoking hot and cook for 3 minutes on each side
• until tender.
• To make the spicy curly kale
• heat the olive oil in a sauté pan and add the spring onions. Cook gently until softened slightly
• add the curly kale and cook for another minute
• stirring frequently.
• Add the white wine
• chilli flakes
• salt and freshly ground black pepper and leave to cook for five minutes or until all the liquid has been absorbed.
• To serve
• put a large pile of spicy curly kale on a large plate
• top with the chicken skewers and place the griddled butternut squash on the side.