We're back with another BEAUTIFUL recipe with @16ouncesofyum! Our Pesto Pasta Quinoa always works wonderfully with ingredients that pop with some Italian herbs. Tri color quinoa and organic sorghum pasta meet basil, parsley, sun-ripened tomatoes, and chickpeas in this cup! Make sure to check out her full post for tips and notes on this recipe as well as her other fantastic dishes.
Pesto Pasta Quinoa with Grilled Chicken Kabobs
INGREDIENTS
2 cups pesto pasta quinoa cup Keen One Cup
2 lbs. chicken breast 3 pieces, boneless and skinless
1 tbsp Italian seasoning blend
1 tsp onion salt
⅛ tsp ground black pepper
⅛ tsp sea salt
1 tsp olive oil
Optional
3 cloves garlic grated
½ small onion grated
INSTRUCTIONS
Prepare quinoa cup according to directions on packaging.
Grilled Chicken Kabobs with Italian seasoning blend
1. In a small bowl mix together all of the spices.
2. Cut the chicken breasts into 1 to 1 1/2 inch cubes. Then place the chicken
into a medium size bowl. Add the olive oil, spices, grated garlic and onion
to the chicken. Mix well.
3. Place the chicken onto the skewers, add five or six pieces. Grill kabobs on
medium- high heat for 5-7 minutes on each side or until chicken is cooked
through.
4. Serve and enjoy!