DEAN CURTIS FOR LIVING WELL MAGAZINE Using a skewer to grill chicken makes for easy prep and serving. Pesto Chicken Kebabs


2 cups of chicken breast, cut into 1-inch long cubes, about ½ inch thick 2 tablespoons pesto sauce 1 tablespoons extra virgin olive oil 1/2 teaspoon salt Half a red onion 1 bag assorted mini bell peppers


Skewers


Slice the chicken into cubes and try to make them the same size so they evenly cook. Cover chicken with pesto sauce and olive oil. Cover and refrigerate for 20 minutes while you prep the grill.


If you have wooden skewers, soak them in water. Preheat the grill to medium or about 350 degrees. Slice red onion into large 1 ½ inch chunks.


Slice the tops off mini bell peppers and slice the peppers in half. There are very few seeds and you can usually just shake them out when you cut off the tops of the mini peppers.


Remove chicken from the refrigerator and skewer it with the onions and bell peppers. Do not pack the meat tightly or the inside may not cook.


When the skewers are ready to go on the grill, sprinkle the salt over the meat.


Grill 8-10 minutes per side, turning only once. Be sure to check the meat after the first 8 minutes to prevent it from burning. Serve with sides and vegetables.


Living Well i July/August 2017 13


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