Description
Juicy chicken kebabs marinated in a vibrant spinach pecan pesto. Perfect for a summer BBQ!
Ingredients
Units
Scale
- 1 lbs (454 g) Chicken Breasts
- 5-6 tbsp Spinach Pecan Pesto
- 1 large Onions
- 2 Peppers
- 5-6 Grape tomatoes
- Salt and pepper
- Olive Oil
- 1 lbs (454 g) Whole Wheat Macaroni
- 2 cups (473 ml) Baby Spinach leaves
- 1/4 cups (59 ml) Pecans
- 2 Garlic cloves
- 1/3 cups (79 ml) Extra Virgin Olive Oil
- 1/3 cups (79 ml) Grated Parmesan Cheese
Instructions
- Boil the macaroni according to package instructions and set aside.
- In a pan, toast the pecans over low heat until nicely toasted. Turn off the heat and let cool.
- In a food processor, combine the spinach, toasted pecans, and garlic; pulse until combined. With the processor running, gradually add the olive oil until the mixture is creamy.
- Transfer to a bowl, and stir in the Parmesan cheese. Season with salt and pepper.
- Marinate the chicken in the pesto for about 4 hours.
- Arrange the chicken, onions, peppers, and grape tomatoes on skewers.
- Sprinkle with salt and pepper and grill for 7-8 minutes, turning every few minutes, until evenly cooked.
Notes
- For even cooking, ensure chicken pieces are roughly the same size before marinating.
- To make ahead, marinate the chicken overnight for maximum flavor.
- Leftover pesto can be stored in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
- Cholesterol: 100