Grilled Lemon Pesto Chicken Kebabs

• Meat

  • 1 1/2 lb Chicken breasts, boneless skinless

• Produce

  • 4 cups Baby spinach, leaves
  • 18 Cherry tomatoes
  • 1 clove Garlic
  • 1/2 Lemon, Juice of
  • 2 Zucchini, medium

• Condiments

  • 2 tbsp Lemon juice, fresh
  • 1/2 cup Pesto sauce

• Baking & Spices

  • 2 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Canola oil
  • 3/8 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 3 tbsp Walnut pieces, toasted

• Dairy

  • 1/4 cup Parmesan

Found on flavorthemoments.com

Description

Ingredients

• 4 cups baby spinach leaves*
• 1 clove garlic, minced
• 2 tablespoons fresh lemon juice
• 3 tablespoons toasted walnut pieces
• ¼ cup freshly grated parmesan
• ¼ cup + 2 tablespoons extra virgin olive oil
• salt and pepper, to taste
• 1 tablespoon canola oil
• 1½ lbs. boneless skinless chicken breasts (about 3 medium), cut into 1 cubes
• salt and pepper, to taste
• ½ cup pesto sauce, plus more for serving
• Juice of ½ lemon
• 2 medium zucchini, cut into ½ thick rounds
• 18 cherry tomatoes

Directions

• Place the spinach, garlic, lemon juice, walnuts, and parmesan into the bowl of a food processor or blender and pulse until roughly chopped. With the processor running, add the oil through the feed tube and process until it reaches the desired consistency. Taste, then and add salt and pepper, and process once more. Adjust the seasoning as necessary.
• Season the chicken generously with salt and pepper and place in a large zip top bag or bowl. Combine the pesto sauce with the lemon juice and pour over the chicken, tossing until evenly coated. Marinate a minimum of 2 hours or overnight.
• Preheat the grill to medium high. Brush the grates with the canola oil.
• Skewer the chicken, zucchini, and cherry tomatoes on large metal or wooden skewers (I used metal). Grill for 15 minutes, turning every 5 minutes. Drizzle with extra pesto sauce, serve, and enjoy!