Nutritional Wisdom with Carly Pollack

Grilled Pesto Chicken, Zucchini and Tomato Kebab

Adapted from I Breathe, I'm Hungry

Grilled Pesto Chicken, Zucchini and Tomato Kebab

1 bunch cilantro, chopped
1/2 jalapeno, seeded and chopped
1/2 cup walnuts
1 tablespoon lime juice
1/3 cup coconut oil, melted
3 cloves garlic
1 1/4 lbs skinless chicken breast, cut into cubes
24 cherry tomatoes
2-3 zucchini
16 wooden skewers
1 pinch kosher salt and fresh pepper

In a food processor pulse cilantro, jalapeno, walnuts, lime juice, coconut oil, garlic, salt and pepper until smooth. Slowly add the coconut oil while pulsing. Combine the raw chicken with pesto and marinate a few hours in a bowl. Soak wooden skewers in water at least 30 minutes. Beginning and ending with chicken, thread chicken, zucchini and tomatoes onto 8 pairs of parallel skewers to make 8 kebabs total (you’ll double up the skewers). Heat the outdoor grill or indoor grill pan over medium heat until hot. Be sure the grates are clean and lightly coated with coconut oil. Place the chicken on the hot grill and cook about 3-4 minutes; turn and continue cooking until chicken is cooked through, about 2 to 3 minutes.

8 servings