Pesto Chicken & Peppers Skewers

Many of you may remember from last year, but one of the highlights of my spring is when my CSA membership starts back up. If you aren't familiar with what a CSA is, check out this post: Golden Earthworm Organic Farm CSA

So its been two weeks already, and my refrigerator is filled to the brim with crispy and fresh greens from varieties of lettuce, spices and veggies. Today I chose to whip up a batch of my arugula pesto (see here for the full recipe: Arugula Pesto) and grill up some chicken skewers. So simple and delicious, a perfect week night meal.

To start off, get all of your ingredients together. To have enough to feed 5 people, you are going to need..

2 lbs chicken breast
2 red bell peppers
1 very large yellow onion
1 cup of my arugula pesto
Wood skewers

Clean off your peppers and cut into about 1 inch squares. Similarly, cut the onion into chunks about the same size of the peppers.

Prep the pesto according to the instructions I linked to above.

Next, cut your chicken cutlets into cubes. Try to cut them evenly so they will all cook at the same time.

Now for the assembly, I like to start and end with chicken and get all my veggies somewhere in between. How about chicken - pepper - onion - chicken - pepper - onion - chicken. Sounds like a good combo to me. Prep all of your skewers until your ingredients are gone. Now, with a basting brush, coat all sides, edges and crevices of each skewer with the pesto. Man these are going to be good.

Heat up the BBQ to medium high heat and arrange all of the skewers on the rack directly above the flames. If they don't all fit, keep them in the refrigerator and cook in batches. Cook for about 4-5 minutes on each side, being sure to rotate so all four sides of your chicken cube gets a nice BBQ char to it.

Once the chicken is cooked through, you can remove from BBQ and serve immediately with a fresh salad or some spring veggies. Enjoy!