Chicken on rosemary skewers
8 rosemary stems
500g skinless chicken breast llets, 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 olive oil cooking spray
⅓ cup sun-dried tomato pesto 40g rocket leaves, to serve lemon wedges, to serve
Place each rosemary stem alongside a skewer. Thread chicken and capsicum on rosemary stem and skewer, then remove the skewer.
Preheat a barbecue or chargrill to medium. Spray chicken with olive oil. Season with freshly ground black pepper 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 set aside for 5 minutes to rest. Arrange skewers and rocket on serving plates with lemon wedges.