Ingredients

2 Servings

Meat & Seafood

  • Boneless Skinless Chicken Breast 1/2 lb

Canned/Bottled Goods

  • Pitted Kalamata Olive 1/2 cup

Produce

  • Lemon 1

  • Globe Eggplant 1

  • Red Onion 1

Spices

  • Iodized Salt 1 pinch

  • Black Pepper 1 pinch

Packaged Products

  • Bamboo Skewers 4

  • Pesto 1/4 cup

Pantry

  • Canola Oil 1 Tbsp

Preparation

  1. Soak Skewers

    Soak skewers in water for 10 to 30 minutes before cooking.

    • 4, 6-inch Bamboo Skewers
  2. Prepare Veggies

    Quarter the lemon and slice thinly. Cut the eggplant into 1 inch square chunks for skewering. Cut the onion into 1 inch square shaped chunks for skewering.

    • 1/2 Globe Eggplant
    • 1 Lemon
    • 1/2 Red Onion
    • 1/2 cup Pitted Kalamata Olive
  3. Prepare Chicken

    Cut the chicken into large chunks for skewering.

    • 1/2 lb Boneless Skinless Chicken Breast
  4. Assemble Kabobs

    Alternate the meat and vegetable pieces on skewers. Tip: Leave room on the ends for handling!

  5. Reserve Pesto Sauce

    • 1/4 cup Pesto
  6. Cook Kabobs

    Season skewers with a little oil, salt & pepper. Sear in a greased skillet, turning over as browning occurs and to ensure even cooking.

    • 1 Tbsp Canola Oil
    • 1 pinch Iodized Salt
    • 1 pinch Black Pepper
  7. Serve

    Spoon pesto sauce over kabobs. Way to stick with it! Enjoy your meal.

Nutrition

  Amount per
serving
Daily value percentage
Calories 530 kcal  
Total Fat 25 g 32%
Total Saturated Fat 4 g 21%
Unsaturated Fat 21 g  
Low Cholesterol 85 mg 28%
Low Sodium 820 mg 35%
Total Carbohydrate 42 g 15%
Fiber Total Dietary 19 g 67%
Sugars Total 23 g  
Protein 35 g 69%
Vitamin C 31 mg 35%
Calcium Ca 182 mg 15%
Iron Fe 2 mg 10%
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By Innit Culinary Team