Lean and green: Grilled pesto chicken kabobs and avocado chicken salad are family faves.
By JULIE BRINKLEY
These two recipes are family favorites in my home and I bet they will be in yours too!
If you are looking to shed a few pounds or just trying to get healthy, these lean and green meals are a must! They are simple and delicious.
GRILLED PESTO CHICKEN KABOBS: WHAT’S IN IT
1 cup fresh basil leaves, chopped
1 clove garlic
1/4 cup grated parmesan
¼ tsp kosher salt
¼ tsp fresh pepper to taste
3 teaspoons olive oil
1 3/4 lbs. skinless chicken breast, cut into 1-inch cubes
24 cherry tomatoes
16 wooden skewers
HOW TO MAKE IT
In food processor, pulse basil, garlic, parmesan cheese, salt and pepper until smooth; slowly add olive oil while pulsing.
Combine the raw chicken with pesto and marinate a few hours in a bowl. Soak wooden skewers in water at least 30 minutes (or use metal ones to avoid this step).
Beginning and ending with chicken, thread chicken and tomatoes onto eight pairs of parallel skewers to make eight kebabs.
Heat the outdoor grill or indoor grill pan over medium heat until hot. Place chicken on the hot grill and cook about 3-4 minutes; turn and continue cooking until chicken is cooked through, about 2 to 3 minutes.
Makes 3 servings.
AVOCADO CHICKEN SALAD: WHAT’S IN IT
10 oz. finely diced chicken, about 2 cups
1/2 cup 2% Plain Greek yogurt
3 oz. chopped avocado
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper
1 tbsp + 1 tsp lime juice
1/4 cup fresh cilantro, chopped
HOW TO MAKE IT
Combine all ingredients in a medium-sized bowl.
Refrigerate until ready to serve. Split the chicken salad in half and serve with your favorite greens!