Prep it the day before and keep it in the fridge.
THREE INGREDIENTS ONLY!
(UNLESS YOU'D LIKE TO ADD ONIONS, MUSHROOMS, PEPPERS OR WHATEVER ELSE YOU FIND IN YOUR FRIDGE!)
To make Grilled Pesto Chicken Skewers, simply marinate the chicken in good-quality pesto (homemade or storebought), thread it onto skewers with cherry or grape tomatoes, then grill. DONE.
For the Caprese option, serve the Grilled Pesto Chicken Skewers alongside mini mozzarella balls drizzled with a little extra pesto. The accompaniment can be anything you like. A few sauteed potatoes (or sweet potatoes) prepared from potatoes boiled the day before would be delicious, and would take five minutes in the pan while you're watching the chicken. I keep cooked potatoes
PREP TIME: 20 minutes
COOK TIME: 5 minutes
FOR THE GRILLED PESTO CHICKEN AND TOMATO SKEWERS:
1 pound boneless, skinless chicken breasts cut into 1-inch pieces
1/2 cup prepared pesto
1 pint cherry tomatoes
Olive or coconut Oil, for grilling
FOR THE MOZZARELLA BALLS (OPTIONAL):
In a medium bowl, combine the chicken pieces and 1/2 cup pesto. Cover and refrigerate for at least 1 hour or overnight. If using wooden skewers, place in water to soak for at least 30 minutes. Place mozzarella balls in a small bowl and toss with remaining 1 tablespoon pesto. Refrigerate until ready to serve. Let both the chicken and the mozzarella stand at room temperature 20 minutes prior to grilling.
When ready to cook, preheat the grill or pan to medium. Thread the chicken and tomatoes onto the skewers, alternating as you go. Lightly brush the grill with the oil to prevent sticking. Cook skewers for 3 minutes on one side, then turn and continue grilling until chicken is cooked through, about 1-2 additional minutes. Serve warm or at room temperature with mozzarella balls.
Chicken can be marinated up to 1 day in advance.
The image and most of the text courtesy of ©Erin Clarke/Well Plated.
Serving Size: 1 (of four), without mozzarella