Chia Chicken Pesto Kabobs

This recipe from Kristi Bergeron makes perfectly sized individual portions and are packed with protein.

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Makes 2 servings

Ingredients

  • 2 chicken breasts
  • 1 cup cherry tomatoes
  • 1 tbsp chia seeds
  • 1/4 cup water
  • 1 cup basil
  • 1/4 cup Parmesan cheese
  • 3 garlic cloves
  • 1 tbsp maple syrup
  • 2 tbsp water
  • 1/4 cup pine nuts or hemp seeds
  • skewers

Directions

Soak skewers overnight in water. (This will keep them from burning in the oven or on the grill.)

Cut chicken breast into 1-inch cubes and place in a large bowl.

Combine chia seeds with 1/4 cup water in a bowl and let sit for 20 minutes. Once your seeds have gelled, place the mixture in a blender and blend until smooth.

Add the basil, cheese, garlic, maple syrup and water to the blender and blend until smooth. Then add pine nuts or hemp seeds and gently pulse to chop the nuts.

Pour about 3/4 of the mixture over the chicken and let marinate for at least 2 hours – overnight is even better.

Once you are ready to cook, place your oven on broil and alternate chicken cubes and tomatoes on the skewers.

Place on a cookie sheet and cook for six minutes, then flip over skewers and cook for an additional 6 minutes or until chicken is thoroughly cooked.

If you like, feel free to add the left over pesto to the chicken when done.