Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon SimpleNature Organic Coconut Oil, (or olive oil)
  • 4 Kirkwood Never Any! Fresh Boneless Skinless Chicken Breasts
  • 1/3 cup Priano Genovese Pesto Sauce
  • 1 1/2 cups SimplyNature Organic Quinoa
  • 1 1/2 cups chopped cucumber
  • 1 1/2 cups chopped fresh strawberries
  • 1 mango, (peeled and chopped)
  • 3/4  cup Southern Grove Slivered Almonds
  • 1/2 cup chopped red onion
  • 1/4 cup chopped cilantro
  • Salt and pepper, (Stonemill Sea Salt Grinder and Whole Black Pepper Grinder)
  • 12 wooden skewers

Instruction

  • Preheat the grill to medium-low heat, about 300 degree F. Soak wooden skewers in water for 20+ minutes so they don't burn up on the grill. Cut the chicken breasts into 1-inch cubes. Place them in a bowl and toss the chicken pieces with pesto sauce. Set aside.
  • Place the slivered almonds in a medium sauce pot and set over medium heat. Toast the almonds for 3-5 minutes, stirring every minute, until they are golden brown. Then pour the almonds onto a plate.
  • Set the same sauce pot back over medium heat. Add the oil and quinoa. Allow the quinoa to toast for 2-3 minutes. Then add 3 cups water and 1 teaspoon salt. Cover the pot with a lid and bring to a boil. Simmer the quinoa for 15-20 minutes, until the water has absorbed and vent holes form on the surface of the quinoa. Remove from heat and let the quinoa rest for 10 minutes, covered. Then fluff with a fork and pour the quinoa into a large salad bowl to cool.
  • Meanwhile, slide the chicken pieces onto 12 skewers. Grill the chicken kebabs for 5 minutes. Carefully flip them over and grill another 5-7 minutes. Move the kebabs to a platter and cover loosely with foil to keep warm.
  • While the kebabs are grilling, add the chopped cucumber, red onion, strawberries, mango, toasted almonds, and cilantro to the cooled quinoa. Toss well. Taste, then salt and pepper as needed.
  • Serve the pesto chicken kebabs warm over the cool quinoa pilaf.