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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.


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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