1 pound boneless, skinless chicken breasts, cut into 1” pieces
¾ cup organicgirl® pomegranate balsamic dressing, divided
2 asian or other firm pears, cored and cut into wedges
¼ cup chopped parsley
in a large bowl, toss chicken with ½ cup dressing. cover and refrigerate at least one hour.
thread the marinated chicken and pears onto skewers.
in a lightly oiled grill pan or skillet over medium-high, cook chicken skewers until internal temperature reaches 165°F and chicken is browned on all sides, 2-3 minutes per side. sprinkle with parsley and serve with ¼ cup dressing for dipping.