Dinner Recipes

Fruity Chicken and Scallops Skewers

Fruity Chicken and Scallops Skewers



Fruity Chicken and Scallops Skewers

Serves: 4


1 large Rosie Organic boneless skinless chicken breast about 1 pound cut into 8 cubes roughly the same size as the scallops
8 large sea scallops
teaspoon salt
teaspoon Pepper
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


Preheat grill or oven to 450 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.