Fruity Chicken and Scallop Skewers
Serves 4

I use both chicken and scallops in this recipe just for variety. You may use either or both but cook them on separate skewers. Similarly, you can use an outdoor grill or an oven to cook the skewers. I highly recommend that you use flat metal skewers that can be turned easily and hold the food in place when you turn them.

- Jessica Siegel, Registered Dietitian

Ingredients
1 large Rosie Organic boneless skinless chicken breast (about 0.8 pound), cut into 8 cubes, roughly the same size as the scallops
8 large sea scallops
¼ teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic powder
1 papaya, ripe but firm, seeded, peeled and cut into chunks
1 small red onion, cut into cubes, layers separated
16 cherry tomatoes
2 tablespoons Napa Valley organic olive oil
1 lemon, quartered into wedges
8 metal skewers

Directions
– Preheat grill or oven to 450º Fahrenheit.
– Season chicken pieces and scallops with salt, pepper and garlic powder. Thread the tomato, one or two onion pieces, chicken through the side (not the top), papaya, chicken, onion, papaya, tomato onto the skewers. Repeat with scallops, again skewering through the side instead of the top. Lightly brush both sides of the chicken and scallops with olive oil. If you have extra fruit left over, slide it onto a separate skewer and cook it with the others.
– If baking, place on a broiler pan, if grilling, place about four inches above the heat source and close the lid. Cook about four or five minutes on one side, flip over and cook four or five more minutes, until the chicken and scallops are cooked through and nicely browned on both sides.
– Place on a platter and squeeze lemon juice on top. Serve immediately.

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