Rosemary chicken skewers

As much as I wish I could take credit for this recipe I'm not nearly that good of a chef. This recipe is a modified one from Tory Avey A.K.A. the Shiksa in the kitchen.

http://toriavey.com/toris-kitchen/2011/05/rosemary-lemon-chicken-skewers-with-dijon-mayo/ - that is the original recipe and whilst I'm sure it's fantastic I'm afraid honey, mayonnaise, and fresh garlic are not allowed by pronokal.

You will need:

150g of skinless chicken breast
sticks of rosemary - maybe 4? It depends on how much you're planning on making and if you can be bothered to transfer the already cooked chicken to new skewers for the sake of appearance (even when I made this for a dinner party I couldn't be bothered yet they were still the first main to disappear without anyone knowing that they were for a special diet!).
2 lemons - juice and zest
garlic powder
salt
pepper
dried rosemary
1 tbs of olive oil.

Chop the chicken into roughly even pieces and marinate it in lemon juice, the zest, the oil and all the spices. Leave it for 1/2 hours. Prepare the skewers (rosemary stems) by pulling all the leaves off except for a few at the very top for aesthetic purposes. Once the chicken has been marinated slide them onto the stems carefully. Put it on tinfoil, pour the marinating juice over the top then pop it in the oven for about 15/20 minutes an a medium/high heat. If you want a sauce with it just use plain dijon mustard - it's unnecessary though in my opinion - especially as the zest of the lemon combined with the rosemary gives it a great flavour.
Ms. Avey's pictures are much better but here are mine anyway. Delicious yet healthy - low calorie food doesn't have to be a punishment.