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Grilled Chicken Kebabs with Broccoli Pesto

5 from 2 reviews

Ingredients

Scale
  • 1 lb. boneless, skinless breast, diced to 1-1/2″ pieces
  • 1/4 cup plus 1 tablespoon olive oil, divided
  • 1 teaspoon italian seasoning
  • 3 garlic cloves, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper
  • 1 pint cherry tomatoes
  • 1 cup broccoli florets
  • 1/4 cup basil
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 8oz. container mozzarella bocconcini

Instructions

  1. Combine chicken, 1 tablespoon olive oil, 1 teaspoon italian seasoning, garlic, 1/4 teaspoon salt and 1/2 teaspoon black pepper and toss to coat.
  2. Assemble 8 skewers by alternating two pieces chicken and two grape tomatoes, leaving room on both ends for mozzarella balls after grilling.
  3. Prepare a grill, or heat a grill pan over medium heat.
  4. Place skewers on grill grate or pan, being careful not to overcrowd, for 5 minutes. Cover the grill, or the grill pan. Flip the chicken, and continue to cook uncovered for an additional 3 minutes, or until chicken has cooked through and reached 165º and let cool briefly.
  5. Combine remaining 1/4 cup olive oil, broccoli, basil, lemon juice and zest and 1/4 teaspoon salt in a high-speed blender and blend until completely combined. Taste and adjust seasoning as desired.
  6. Meanwhile, cook 16 ounce bag cauli-rice: heat a large skillet over medium heat and add 2 tablespoons broccoli pesto and add cauli-rice and cook for 3-5 minutes until hot.
  7. Once skewers are cool enough to handle, place mozzarella balls on each end.
  8. Divide caulirice and skewers in 4 Ello meal prep containers and top with broccoli pesto, or place in small container.

Notes

  1. These are the small mozzarella balls about 2″ in diameter.

Nutrition

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