Rosemary Chicken Skewers

Some of the healthiest skewers include a lean protein, such as chicken or fish, combined with vibrant, crunchy, and delicious mixed vegetables. The possibilities are endless. Whether you are dining out or eating at home, opting for grilled is almost always a healthier choice over choosing something fried or covered in a sauce. Grilling food uses less oil than other cooking methods without compromising the flavour or texture and the natural fats of the protein you choose cook off and drain. 

Ingredients

• 8 rosemary stems
• 500g skinless chicken breast fillets, trimmed, cut into 1.5cm cubes
• 1 medium red capsicum, halved, deseeded, cut into 2cm cubes
• 1 medium green capsicum, halved, deseeded, cut into 2cm cubes
• 1 teaspoon olive oil
• 1/3 cup sun-dried tomato pesto
• 1/2 cup lemon juice 
• Lemon wedges, to serve
• Salt and pepper to taste 

Serves: 4–8

Method 

1. Place each rosemary stem alongside a skewer. Thread chicken and capsicum onto the rosemary, using the skewer as a guide.
2. Preheat a barbecue or char-grill to medium heat.
3. In a bowl, combine pesto, oil, lemon juice, salt, and pepper.
4. Brush skewers generously with the pesto mixture.
5. Grill for 7–8 minutes, turning occasionally, until golden and cooked through.
6. Transfer to a plate, cover with foil, and rest for 5 minutes.
7. Serve with salad or vegetables and lemon wedges. Enjoy!