Grilled chicken on rosemary skewers

Author: Amanda Lennon - Chef, Food Editor

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Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

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 spray oil
⅓ 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.

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

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

2 Preheat 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.

Serving suggestion

Salad, chutney and baked potatoes or rice

Variations

More tasty skewer combinations

Firm white fish, cherry tomatoes, olives
Cubed lamb steaks, haloumi cubes, red onion
Fresh salmon, lime slices. cooked potato
Marinated tofu, mushrooms, sliced courgette
Mini meatballs, tomato chunks, chunks of eggplant
Strawberries, nectarines, plums

Nutrition Info (per serve)

Calories 265cal

Kilojoules 1110kJ

Protein 34g

Total fat 11g

–Saturated fat 3g

Carbohydrates 3g

–Sugars 5g

Dietary fibre 2g

Sodium 320mg

Calcium 90mg

Iron 2.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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