Herbed chicken skewers with pea pesto potato salad
Savor the flavors of summer with this tantalizing recipe for herbed chicken skewers paired with a vibrant pea pesto potato salad. Juicy chicken thighs marinated in fresh parsley, chives, rosemary, garlic, and lemon zest are grilled to perfection and served alongside a creamy, herbaceous potato salad featuring blended peas, spearmint, parmesan cheese, and fresh spinach. Perfect for family gatherings or a delicious weeknight meal, these herbed chicken skewers with pea pesto potato salad are sure to be a hit!
Cook time 25 min
Prep time 40 min
Ingredients:
2 tbsp fresh parsley2 tbsp chives
2 tbsp rosemary
2 garlic cloves
2 tbsp lemon zest
4 chicken thighs
3 potatoes
2 cups peas
1/3 cup spearmint
1/4 cup grated parmesan cheese
3 cups spinach
Herbed chicken skewers with pea pesto potato salad is a perfect recipe for a delightful and healthy meal. The combination of flavorful herbed chicken and the refreshing pea pesto potato salad makes this dish an excellent choice for a summer barbecue or a family dinner. The recipe uses fresh herbs and vibrant vegetables, making it both nutritious and delicious.
Instructions:
- Finely chop the parsley, chives, rosemary, and garlic.
- In a mixing bowl, combine the chopped herbs, garlic, and lemon zest.
- Cut the chicken thighs into bite-sized pieces.
- Add the chicken pieces to the bowl and mix well to coat them evenly with the herb mixture.
- Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes.
- Bring a pot of salted water to a boil.
- Peel and cut the potatoes into bite-sized pieces.
- Add the potatoes to the boiling water and cook until tender, about 10-12 minutes.
- In the last 2 minutes of boiling the potatoes, add the peas to the pot.
- Drain the potatoes and peas, then let them cool slightly.
- In a food processor, add spearmint, parmesan cheese, and spinach. Blend until smooth to make the pesto.
- In a large bowl, combine the cooked potatoes and peas with the spinach pesto.
- Toss gently to coat the potatoes and peas evenly with the pesto.
- Season with salt and pepper to taste.
- Preheat a grill or grill pan over medium-high heat.
- Thread the marinated chicken pieces onto skewers.
- Grill the skewers for about 5-7 minutes on each side, or until the chicken is fully cooked and has a nice char.
5. Serve:
- Serve the herbed chicken skewers alongside the pea pesto potato salad.
- Garnish with extra chopped herbs and a wedge of lemon if desired.
Tips:
- For even more flavor, marinate the chicken in the herb mixture for at least 30 minutes before skewering and cooking.
- Use a food processor or blender to make the pea pesto smooth and creamy.
- Cut the potatoes into even-sized pieces to ensure they cook evenly.
- If you prefer a more intense garlic flavor, you can add an extra clove to the pea pesto.
- If you're grilling the skewers, make sure to soak wooden skewers in water for at least 30 minutes to prevent them from burning.
- You can substitute other herbs such as basil or thyme if you have them on hand.
Herbed chicken skewers with pea pesto potato salad is a dish that is sure to impress your guests. By using fresh, high-quality ingredients, you can create a gourmet meal that is both tasty and healthy. Whether you are serving it at a barbecue or enjoying it as a family dinner, this recipe is sure to be a hit.
Nutrition per serving
4 ServingsCalories 420kcal
Protein 24g
Carbohydrates 36g
Fiber 7g
Sugar 4.14g
Fat 18g
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