You want to get dinner on the table, fast! The only problem is, you don’t have a lot of time and don’t want to rely on canned, instant or frozen solutions. Blogger Robyn Stone has you covered, with her new collection of recipes designed to feed everyone in the house healthfully (in under an hour). Start with these healthy chicken and snap pea skewers and work your way through her delicious repertoire.
I love making these skewers as soon as my snap peas are at their peak. They’re quick to assemble and pretty enough to serve when company comes. Marinating the chicken in the mint and parsley pesto ensures it is as juicy as it is flavorful. I love to prep them the night before so they marinate overnight in the refrigerator which makes the meal even easier when it’s time to cook. Once broiled, the snap peas are tender and the onion is caramelized and sweetened to perfection.
- 3 boneless skinless chicken breasts, cut into 2-inch pieces
- 1/2 cup mint and parsley pesto (recipe below)
- oil mister or cooking spray
- 48 sugar snap peas
- 1 medium red onion, cut into 8 wedges
- 1 medium garlic clove
- 1/4 cup raw walnuts
- 1 cup fresh mint, packed
- 1 1/2 cups fresh parsley
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- 1/2 cup freshly grated Parmesan cheese
For the pesto
Place the garlic and walnuts in a food processor fitted with the chopping blade or in a high-speed blender. Process until the garlic and walnuts are in fine pieces, about 20 seconds. Add the mint, parsley, salt, and pepper. With the processor running, slowly pour the olive oil through the feed tube.
Process until the pesto is completely pureed and smooth, scraping down the sides as needed, about 1 minute. Add the Parmesan and process for 1 minute to incorporate.
Use immediately or refrigerate in an airtight container for up to 3 days. The color of the pesto will darken slightly in the refrigerator, but it will still taste delicious.
For the skewers
Put the chicken in a large sealable bag or glass bowl. Add ¼ cup of the pesto and toss to coat well. Remove as much air as possible from the bag, seal (or cover the bowl with wrap), and refrigerate for at least 1 hour or up to overnight.
Put an oven rack in the second-highest position and preheat the broiler. Line a rimmed baking sheet with foil and lightly spray with oil.
Thread the chicken, snap peas, and onion layers onto 8-inch skewers, alternating as you go. Place the skewers onto the prepared baking sheet.
Broil, turning halfway through, until the chicken has cooked through, about 10 minutes. Let rest for about 3 minutes; then serve with the remaining ¼ cup pesto drizzled over the top.