Chicken and Snap Pea Skewers
 
Makes 4 to 6 servings
Ingredients
  • 3 boneless skinless chicken breasts, cut into 2-inch pieces
  • ½ cup Mint and Parsley Pesto (recipe follows), divided
  • 48 sugar snap peas
  • 1 medium red onion, cut into 8 wedges
Instructions
  1. Place chicken in a large resealable plastic bag or glass bowl. Add ¼ cup Mint and Parsley Pesto, and toss to coat well. Remove as much air as possible from the bag, seal (or cover the bowl with wrap), and refrigerate for at least 1 hour or overnight.
  2. Place oven rack in second-highest position, and preheat oven to broil. Line a rimmed baking sheet with foil, and lightly spray with cooking spray.
  3. Thread chicken, snap peas, and onion layers onto 8-inch skewers, alternating as you go. Place skewers on prepared pan.
  4. Broil, turning halfway through, until chicken has cooked through, about 10 minutes. Let rest for 3 minutes. Serve with remaining ¼ cup Mint and Parsley Pesto drizzled over top.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/add-a-pinch-cookbook-giveaway/