Chicken Pesto Skewers
With Chicken Thighs, Kale-Mozzarella Salad, and Lemon-Champagne Vinaigrette
Prep & Cook Time: 25-35 min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Mild
Contains: Tree Nuts (Pine Nuts), Milk
In this dish, skewers get an upgrade from outdoor finger food to a hearty salad topper. Chicken thighs and veggies are skewered and roasted in herby basil pesto. They’re placed atop a bed of baby kale alongside heavenly fresh mozzarella pearls and a light and tasty lemon-champagne vinaigrette for one heck of a salad!
In Your Box (serves 2)
- 64 oz. Boneless Skinless Chicken Thighs
- 1 Yellow Bell Pepper
- 4½ oz. Cherry Tomatoes
- 1 Lemon
- 3 oz. Baby Kale
- 1 Shallot
- ½ fl. oz. Champagne Vinegar
- 1 Garlic Clove
- 6 Wooden Skewers
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
Nutrition (per serving) QPGbBe3E
You Will Need
- Olive Oil
- 1 Baking Sheet
- 1 Small Bowl
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Prepare the Ingredients
Turn on broiler. Place broiler rack to very top position. Prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Mince garlic. Halve cherry tomatoes. Halve lemon. Stem, seed, and dice yellow bell pepper into 1” pieces. Peel and mince shallot. Rinse chicken thighs and pat dry. On a separate cutting board, slice thighs into 18 3/4"-wide strips.
Assemble the Skewers
Fold a chicken strip in half and thread onto skewer, followed by tomato half, and a piece of pepper. Repeat process twice, resulting in 3 pieces of each on the skewer. Repeat with remaining skewers. (Any extra tomatoes and bell pepper can be tossed with the salad.) Place assembled skewers on prepared baking sheet. Season with a pinch of salt and pepper. Wash hands and cutting board thoroughly after handling raw chicken.
Cook the Skewers
Divide pesto in half. Brush skewers with half the pesto and fold foil over exposed ends of skewers to prevent burning. Wash your brush. Place prepared skewers in broiler and cook 6 minutes. Remove from broiler, turn skewers over, and brush again with remaining pesto on all sides. Return to broiler and cook 6-8 minutes, or until chicken reaches a minimum internal temperature of 165 degrees. Discard remaining pesto, as it has been in contact with raw chicken and should not be served.
Make the Dressing
In a small bowl, combine garlic, champagne vinegar, shallot (to taste), juice of half the lemon, 2 tsp. olive oil, and salt and pepper to taste. Mix well and set aside.
Plate the Dish
Divide baby kale between 2 plates and evenly distribute fresh mozzarella and any remaining peppers or tomatoes on top of kale. Nestle 3 skewers atop the salad. Drizzle champagne vinaigrette over salad and garnish with remaining lemon.
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