Chicken Skewers with Tarragon-Pistachio Pesto |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Rounding this main course into supper for company is easy. Get store-bought hummus and pita chips for everyone to nibble on while you're at the grill, and serve the skewers with rice or couscous on the side and a bottle of rosé. Have a guest bring ice cream, sorbet, or cookies for dessert. Ingredients:
1/2 cup chopped fresh italian parsley |
2 tablespoons chopped fresh tarragon |
2 tablespoons unsalted natural pistachios |
1 tablespoon fresh lemon juice |
1 medium garlic clove, peeled |
1/4 cup olive oil |
16 1-inch pieces red onion (1/3 inch thick) |
16 1-inch squares red bell pepper |
8 lemon slices, halved |
1 pound chicken tenders (about 8 large) |
Directions:
1. Puree first 5 ingredients in processor. Add 1/4 cup olive oil and blend until slightly coarse paste forms. Mix in 2 tablespoons water. Season with salt and pepper. Transfer 3 tablespoons pesto to small bowl (for brushing chicken and vegetables); reserve remaining pesto.
2. Prepare barbecue (medium-high heat). Brush grill with oil. Thread 1 onion piece, 1 bell pepper square, 1 lemon slice half, 1 chicken tender (lengthwise), then 1 onion piece, 1 bell pepper square, and 1 lemon slice half alternately on each of 8 skewers. Brush vegetables and chicken on skewers with olive oil, then with 3 tablespoons pesto from small bowl. Sprinkle skewers with salt and pepper. Grill until chicken is cooked through and vegetables are slightly softened, 6 to 8 minutes per side. Serve with reserved pesto.
3. Per serving: 433 Calories, 30 g Fat, 3 g Fiber Nutritional analysis provided by Bon Appétit
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