Chicken Skewers with Red Pepper Pesto

Chicken Skewers With Red Pepper Pesto Recipe

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Daily Inspiration S


This delicious pesto would also be nice tossed with cooked pasta, served on toasted crostini or as a dip for pita chips.


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15 Min
10 Min


  • 1 jar(s)
    7-oz jar roasted red peppers, well drained
  • 1/2 c
    fresh cilantro leaves
  • 3 Tbsp
    balsamic vinegar
  • 1
    garlic clove, peeled
  • 1/2 tsp
    dry mustard
  • 1/2 tsp
    ground coriander
  • 1 pinch
  • 8 Tbsp
    olive oil, divided
  • 1/2 c
    whole almonds, toasted (about 2 1/2 oz)
  • 4
    boneless, skinless chicken breasts

How to Make Chicken Skewers with Red Pepper Pesto


  1. Blend first 7 ingredients and 6 tablespoons of oil in a food processor until almost smooth. Add almonds and process until finely chopped, but not ground. Season to taste with salt and pepper.
  2. Prepare grill (medium-high heat) or preheat broiler. Brush chicken with remaining 2 tablespoons oil. Sprinkle with salt and pepper. Grill until cooked through, about 5 minutes per side. Cut chicken into 1-inch pieces. Skewer each piece with toothpick. Arrange on platter and serve with pesto.

Printable Recipe Card

About Chicken Skewers with Red Pepper Pesto

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy Healthy

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