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Grilled chicken on rosemary skewers

Serves: 4
Time to make: 20 mins
Total cost: $12.00 / $3.00 per serve
(at time of publication)
  • rosemary stems or wooden skewers, soaked in cold water
  • 500g skinless chicken breast fillets, cut in 1.5cm cubes
  • 1 medium red capsicum, halved, deseeded, cut in 2cm cubes
  • 1 medium green capsicum, halved, deseeded, cut in 2cm cubes
  • olive oil spray
  • 1/3 cup sun-dried tomato pesto*
  • *NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it’s wise to check the label to be sure as product ingredients can vary and formulations can change.

Instructions

Step 1Thread chicken and capsicum pieces on each stem or skewer.

Step 2Preheat a barbecue or chargrill to medium. Spray skewers with oil and brush with pesto. Grill skewers, turning occasionally, for 7-8 minutes or until cooked through and brown. Transfer skewers to a plate. Cover with foil and stand for 5 minutes before serving.

 



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