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Categories:Viewed: 50 - Published at: 6 years ago
Ingredients
- 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
- 1 cup pesto
- 2 tablespoons fresh lemon juice
- 12 cherry tomatoes
- 12 red onion chunks
- 6 wooden skewers, soaked in water for 20 minutes
- salt and ground black pepper to taste
Method
- Combine chicken pieces, pesto, and lemon juice in a gallon-size resealable plastic bag; seal bag and toss to coat evenly. Marinate in the refrigerator for 24 hours.
- Thread chicken, tomatoes, and onion alternately onto skewers. Season with salt and pepper.
- Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
- Place the skewers into the grill pan and set the timer for 3 minutes.
- Turn skewers and cook another 3 to 4 minutes or until chicken is cooked through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Allow to rest for about 5 minutes.
