Chicken Skewers with Corn Salad

Prep time: 17 minutes | Cook time: 10 minutes | Serves 4

1 pound (454 g) boneless, skinless chicken breast, cut into 1½-inch chunks

1 green bell pepper, deseeded and cut into 1-inch pieces

1 red bell pepper, deseeded and cut into 1-inch pieces

1 large onion, cut into large chunks

2 tablespoons fajita seasoning

3 tablespoons vegetable oil, divided

2 teaspoons kosher salt, divided

2 cups corn, drained

¼ teaspoon granulated garlic

1 teaspoon freshly squeezed lime juice

1 tablespoon mayonnaise

3 tablespoons grated Parmesan cheese

Special Equipment:

12 wooden skewers, soaked in water for at least 30 minutes

1. Place the chicken, bell peppers, and onion in a large bowl. Add the fajita seasoning, 2 tablespoons of vegetable oil, and 1½ teaspoons of kosher salt. Toss to coat evenly.
2. Alternate the chicken and vegetables on the skewers, making about 12 skewers.
3. Place the corn in a medium bowl and add the remaining vegetable oil. Add the remaining kosher salt and the garlic, and toss to coat. Place the corn in an even layer in the baking pan and place the skewers on top.
4. Slide the baking pan into Rack Position 2, select Roast, set temperature to 375ºF (190ºC), and set time to 10 minutes.
5. After about 5 minutes, remove from the oven and turn the skewers. Return to the oven and continue cooking.
6. When cooking is complete, remove from the oven. Place the skewers on a platter. Put the corn back to the bowl and combine with the lime juice, mayonnaise, and Parmesan cheese. Stir to mix well. Serve the skewers with the corn.