Recovering from the previous night’s lack of sleep and
preoccupied by the first Sunday of the NFL season, these skewers were the
perfect low-effort meal for last night’s dinner. I marinated the chicken for about 2 hours
prior to dinner, threaded the skewers, and cooked them up without delay. I was worried the skewers would be lacking
without sauce – I had the amazing cream sauce from my Chipotle Chicken Kabobs on my mind – but the tomatoes added juiciness to the chicken. If you have metal skewers, you can skip the skewer
soaking step because there’s no risk of metal skewers burning! I got 10 skewers
from the pound of chicken, but I have to trim the skewers to fit into the grill
pan, so you might get a few less if you’re using a full length skewer. Thanks to Jess sharing her leftovers, I
served the skewers with some orzo from the wedding. Delicious!

Time: 20 minutes + marinating time
Servings: 3-4
Ingredients
1 lb. chicken breast, cut into 1-inch cubes
¼ cup pesto
1 pint cherry tomatoes
8-10 wooden skewers
Cooking spray
Directions
1. Combine chicken and pesto in a Ziploc bag, and marinate in the refrigerator
for a few hours. Soak wooden skewers
20-30 minutes prior to cook time.
2. Beginning and ending with chicken, thread chicken and
tomatoes onto skewers.
3. Heat grill pan over medium heat, and lightly coat with cooking
spray. Place skewers onto the grill and
cook 3-4 minutes; flip and cook an additional 3-4 minutes, until chicken is
cooked through.
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