8 rosemary stems
500g or 1 pound chicken breast fillets, cut into 1.5cm cubes
1 medium red capsicum, halved, seeded, cut into 2cm cubes
1 medium green capsicum, halved, seeded, cut into 2cm cubes
1/3 cup sun0dried tomato pesto
4 cups rocket leaves, to serve
4 cups other salad vegetables of your choice, to serve
Lemon wedges, to serve
Thread chicken and capsicum onto rosemary stems, using stems as a skewer.
Preheat a barbecue or chargrill to medium. Spray skewers with oil, season with ground black pepper and brush with pesto. Grill skewer, turning occasionally, for 7-8 minutes, until cooked through. Transfer skewers to a plate. Cover with foil and set aside for 5 minutes to rest.
Serve skewers with rocket salad and lemon wedges.
Recipe provided by TAPfit Dietitian, Julie Masci. Original recipe by Niki Bezzant. Recipe published in Good Food Guide December 2010 Issue.