PESTO CHICKEN KEBABS WITH ROASTED VEG PASTA
You can sneak a few vegetables that might normally be refused into this scrumptious low fat supper
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Yield Serves 4, plus leftovers for 4
Number Of Ingredients 11
Steps:
- Heat oven to 200C/fan 180C/ gas 6. Put the vegetables into a large roasting tin. Scatter with the thyme and season. Drizzle with 2 tbsp olive oil and roast for 40 mins, turning halfway.
- Meanwhile, soak 8 wooden skewers. Put the chicken into a shallow dish, then mix with the lemon juice and pesto.
- Thread the chicken and tomatoes onto the skewers, then put onto a roasting tray. Drizzle with the rest of the olive oil and roast for 20 mins, turning once, until the chicken is cooked through. Boil the pasta. Toss half of the roasted vegetables and pasta together, then serve with the pesto chicken kebabs.
Nutrition Facts : Calories 527 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 0.46 milligram of sodium
PESTO CHICKEN KABOBS
Delicious, moist and flavorful. I prefer using homemade pesto, but store-bought will do if necessary. This is sure to become a family favorite! Serve with lemon wedges. This recipe was made in a Panasonic CIO.
Provided by Christina
Categories Trusted Brands: Recipes and Tips Panasonic
Time P1DT26m
Yield 4
Number Of Ingredients 7
Steps:
- Combine chicken pieces, pesto, and lemon juice in a gallon-size resealable plastic bag; seal bag and toss to coat evenly. Marinate in the refrigerator for 24 hours.
- Thread chicken, tomatoes, and onion alternately onto skewers. Season with salt and pepper.
- Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
- Place the skewers into the grill pan and set the timer for 3 minutes.
- Turn skewers and cook another 3 to 4 minutes or until chicken is cooked through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Allow to rest for about 5 minutes.
Nutrition Facts : Calories 539.2 calories, Carbohydrate 28.4 g, Cholesterol 84.6 mg, Fat 31.5 g, Fiber 6.2 g, Protein 37.7 g, SaturatedFat 8.5 g, Sodium 584.8 mg, Sugar 9.8 g
SUPER VEGETABLE PESTO PASTA WITH PAN SEARED OVEN ROASTED CHICKEN
I have tried many different pesto recipes and tried to combine what I liked most from all of them to create this pesto sauce. I LOVE baked tomatoes with basil and balsalmic vinegar, so that is why I added these three to the recipe. The asparagus was on hand and thought it would bring a nice flavor to the recipe, as well as the scallions.
Provided by Drazen
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Place pin nuts in a non-stick skillet and toast over medium heat until slightly browned (3 to 5 mins).
- While pin nuts are toasting, put remaining 9 ingredients in a food processor.
- When pin nuts are toasted add them to the food processor and mix pesto sauce until smooth.
- In a large pot, start boiling water for pasta.
- Preheat oven to 375 degrees.
- While water is coming to a boil, cut up the asparagus, scallions and tomatoes, keeping them all separate from one another.
- Cook spaghetti according to box directions. Add asparagus to water 5 minutes before pasta is fully cooked, strain, and replace in pot over lowest heat setting. Add pesto sauce to spaghetti and mix.
- Heat oil in oven proof skillet over medium-high heat.
- Fillet chicken breasts in half, sprinkle with grill seasoning, coat with flour and place in skillet and cook 2-3 mins on each side until slightly browned.
- Add tomatoes and scallions to chicken and place skillet into preheated oven.
- Cook chicken for 15-20 minutes.
- When chicken is done, remove from oven.
- Place Pesto-asparagus pasta on a plate and place a slice of chicken on top. Garnish as desired.
Nutrition Facts : Calories 733.8, Fat 40.9, SaturatedFat 8, Cholesterol 57.4, Sodium 546.5, Carbohydrate 62.9, Fiber 3.6, Sugar 2.2, Protein 32.7
PESTO MARINATED CHICKEN WITH ROASTED VEGETABLES
Ricardo - totally copied his recipe - sometimes you have to juggle things a bit! Cooking time includes marinating time.
Provided by keeney
Time P1DT30m
Yield 4 , 4 serving(s)
Number Of Ingredients 15
Steps:
- In a glass baking dish combine pesto and lime juice. Add the chicken and coat well. Cover and refrigerate for 12-24 hours.
- With the rack in the middle position, preheat the oven to 400°F.
- On a baking sheet, toss the sweet potatoes, potato and onions with 2 T olive oil. Season with salt and pepper. Bake, stirring frequently, until the vegetables are al dente, about 20 minute Keep warm.
- In a skillet, brown the chicken on each side in the remaining oil. Season with salt and pepper. Transfer to the baking sheet beside the vegetables, and bake until the chicken is cooked through.
- Vinaigrette:.
- Meanwhile, combine all the vinaigrette ingredients in a bowl. Season with salt and pepper.
- Slice the chicken and serve with the vegetables.
- Sprinkle with pine nuts and basil leaves and drizzle with vinaigrette.
Nutrition Facts : Calories 594, Fat 33.9, SaturatedFat 4.2, Cholesterol 75.5, Sodium 2298.5, Carbohydrate 40.6, Fiber 10.9, Sugar 8.1, Protein 36.6
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