Ingredients

The following ingredients have 6 Servings
  • 2 roasted bell peppers
  • 3 tablespoons slivered almonds (toasted)
  • 1 garlic clove (chopped)
  • 1/3 cup chopped cilantro
  • 3 tablespoons grated Parmesan cheese
  • 1 1/2 teaspoons freshly squeezed lime juice
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 pound boneless skinless chicken breast, (cut into 1-inch cubes)
  • 6 green onions white parts only, (cut into 1-inch pieces)

Instruction

  • Soak 6 wooden skewers in warm water for 30 minutes. Alternatively, use metal skewers (no soaking required).
  • In the bowl of a food processor, combine the roasted red bell peppers, slivered almonds, garlic, cilantro, Parmesan cheese, and lime juice. Pulse until combined.
  • While the food processor is running, slowly pour in the olive oil. Season with salt and pepper.
  • Place the chicken in a medium bowl and toss with half of the pesto. Cover and let rest for 30 minutes.
  • Preheat the grill to medium heat and lightly brush the grill with oil.
  • Thread the chicken onto the skewers, alternating with the green onion pieces.
  • Grill until the chicken is just cooked through, 2 to 3 minutes per side.
  • Serve with the remaining pesto.