Pesto Chicken Skewers
Skill Level
Easy
Time
20 mins
Serves
2
Calories
280
Protein
34g
Fat
12g
Carbs
8g
Equipment Needed
- Air Fryer
- 4 Barbecue Skewers
- Bowl
- Plates
- Forks (to thread the chicken)
Ingredients
- 300 grams Chicken Thighs (boneless, skinless, cut into small cubes (300g = roughly 2 chicken thighs))
- 2/3 Yellow Bell Pepper (medium, chopped)
- 8 Cremini Mushrooms (medium)
- 2 tbsps Pesto
- Sea Salt & Black Pepper (to taste)
Instructions
Step 1
Preheat an air fryer or oven to 400ºF (205ºC).
Step 2
If you have wooden skewers, soak in water for 10-15 minutes (helps prevent them from burning).
Step 3
Add the chicken, bell pepper, and mushrooms to a bowl. Add the pesto and stir well. Season with salt and pepper.
Step 4
Thread the chicken, bell pepper, and mushrooms evenly between skewers and place the skewers into the oven or air fryer.
Step 5
Cook for 10 to 15 minutes or until cooked through, flipping halfway through. Divide evenly between plates and enjoy!
Notes About Recipe
- Leftovers: Refrigerate in an airtight container for up to three days.
- Serving Size: One serving is equal to two eight-inch (20 cm) skewers.
- Chicken Breast: You can use chicken breast instead of chicken thighs. If using chicken breast you can use the same serving size.
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