Rainbow Chicken Skewers with Spicy Pesto Sauce

Ingredients

• 2 boneless skinless chicken breasts
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 1 orange bell pepper
• 1/2 red onion

spicy pesto sauce
• 1 garlic clove
• 1 bunch fresh basil leaves (about 2 packed cups)
• 1/2 jalapeno pepper (more to taste,) remove seeds for less heat.
• juice of 1/2 lemon
• olive oil
• salt and pepper

Instructions

1. Cut the chicken, peppers, and onion into similar 1 inch pieces. Thread them on skewers, alternating the chicken chunks with the peppers and onions in any pattern you like.
2. Make the pesto sauce by putting the garlic, basil, jalapeno, and lemon juice in a small food processor and processing until minced. Add enough olive oil to make a loose sauce. Season with salt and pepper to taste. Keep refrigerated until needed.
3. Put the chicken skewers on a baking sheet and brush lightly with olive oil. Set the pan on the highest rack level and broil on high for about 10 minutes. Turn the skewers over. Put a muffin tin on the oven rack, and then put the baking sheet back in so that the skewers are very close to the flame. Watch carefully and let them cook until they are nicely charred. Make sure the chicken is done to 165F.
4. Serve the skewers with the sauce on the side.

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