Chicken, tomatoes and onions cooked on the grill and served with spaghetti squash tossed in a tasty pesto sauce.
Italian food is so delicious I don’t know how it could get any better. Oh wait, yes I do. Grill things so you add that layer of charred, smokey goodness. That’s how.
This meal is pretty simple. I threaded cherry tomatoes, onions and chicken onto skewers. Sprayed them with olive oil and grilled them to perfection. The chicken was so juicy and tender. The tomatoes were right at the point where they started to burst. And the onions. Oh, those onions. They were getting crispy charred edges, and when you cook them this way they take on a slightly sweet flavor. It’s magical.
I should probably take a side tangent here and address the fact that I put this recipe under the Whole30 and Paleo categories even though it has Parmesan cheese. Why? Well, this recipe is SO GOOD even with out the parm (which makes it Whole30 and Paleo compliant). Trust me, you want to file this one in recipes to make on the regular. Also, for all you IIFYM-ers this recipe is easiest if you create a “recipe” out of the pesto, and then log all the other ingredients separately. This allows you to vary the amounts of everything to hit your personal macros.
Ok, back to the actual recipe. While the skewers were cooking away on the grill I threw together a simple pesto sauce and tossed that with spaghetti squash. I love pesto so much, a little goes a long way (in this recipe). And the big bonus here is that this entire meal stores really well. If anything, the pesto flavors develop and get better. Which makes this perfect for meal prep. Your taste buds will be happy eating this a few times throughout the week.
The recipe is for 4 servings, although the pesto makes about 8-ish servings. For the nutritional info I divided the recipe by 4 and measured 25g of pesto as a single serving. In no way am I recommending that this is all you should eat in one meal. I personally ate 1.5-ish servings. This is just to give you an idea of how balanced and “macro friendly” this meal is. Find the recipe below, and I hope you enjoy!
- 4 skewers
- 1 lb skinless, boneless chicken, cubed
- 24 cherry tomatoes
- ½ yellow onion, chopped into large pieces
- sprayable olive oil
- 2 garlic cloves
- 2 T pine nuts
- 3 C fresh basil leaves
- 1 T fresh lemon juice
- ¼ C extra virgin olive oil
- 1 oz parmesan cheese, finely grated
- With a sharp knife poke several holes into the spaghetti squash and cook in a microwave for 5 minutes. Rotate the squash and cook for 5 more minutes. Allow to sit and rest in microwave for a few minutes. Push sides in gently to test for doneness. It should slightly give. Cook for 3-5 more minutes if necessary.
- While squash is cooking, thread chicken, tomatoes and onions onto skewers. Spray skewers lightly with olive oil, and season with salt and pepper.
- Over medium-low heat, cook skewers for 3-5 minutes on each side, or until chicken is cooked thoroughly.
- While skewers are grilling, put garlic cloves and pine nuts in a small food processor. Pulse a few times to roughly combine. Add basil leaves, lemon juice and olive oil, pulsing until well combined. Season with salt and pepper.
- Cut spaghetti squash in ½ lengthwise. Use a spoon to remove seeds and discard them. Use a spoon or fork to remove the squash from the rind.
- Toss spaghetti squash with pesto. Serve the Italian skewer with the pesto squash and top with parmesan cheese if desired.