Loaded Chicken Mini Kebab Station

• In a large frying pan, heat a drizzle of olive oil 
over medium-high heat. 
• Cook onion, stirring, until softened and lightly 
charred, 4-5 minutes. Transfer to a bowl and 
cover to keep warm. 

In a medium bowl, combine chicken breast, chermoula spice blend and a drizzle of olive oil.

• Wipe out frying pan and return to high heat with a drizzle of olive oil. • When oil is hot, cook chicken breast, tossing, in batches until browned and cooked through, 5-6 minutes. Transfer to a bowl and cover to keep warm. TIP: Chicken is cooked through when it is no longer pink in the middle.

• Microwave mini flour tortillas on a  
microwave-safe plate in 10 second bursts  
until warmed through.
• In a small bowl, combine tomato with a drizzle 
of olive oil and vinegar. Season to taste with 
salt and pepper. 
• In a second medium bowl, combine mixed salad 
leaves with a drizzle of olive oil and vinegar. 
Season to taste. 
Little cooks: Take the lead by tossing the salad!