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| INGREDIENTS |
| 2 cups |
fresh cilantro leaves |
| 1 cup |
fresh parsley leaves |
| 1/4 cup |
dry roasted peanuts |
| 1/4 cup |
fresh lime juice |
| 2 |
cloves garlic |
| 1/2 cup |
olive oil |
| |
salt to taste |
| 1 1/4 pound |
raw chicken tenders |
| 1 tsp |
brown sugar |
| 1 tsp |
chili powder |
| 1 tsp |
kosher salt |
| 1/2 tsp |
black pepper |
| 1/4 tsp |
cayenne pepper |
| 2 tbsp |
olive oil |
| 4 |
wooded skewers soaked in water for at least 10 minutes |
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| RECIPE |
- Preheat oven to 400 degrees F if using grill; if not, preheat broiler to high.
- Place cilantro, parsley, peanuts, lime juice, and garlic in blender or food processor; run until contents are minced.
- Add 1/2 cup olive oil and blend until smooth, season with salt.
- Cut chicken into twenty 2 inch chunks, place in bowl, set aside.
- Combine brown sugar, chili powder, salt pepper, cayenne, and sprinkle over chicken, toss to coat.
- Thread 5 pieces of chicken on each skewer.
- Heat grill and brush with olive oil or put broiler on high and place on lightly oil broiler pan.
Grill or broil chicken until browned well, then place in oven for an additional 5 minutes or until chicken is cooked through. (If using broiler, turn off broiler and set oven to 400 degrees F immediately to finish off).
- Serve with cilantro pesto.
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| SERVING SUGGESTION |
SERVING SIZE:
1 skewer with 2 tbsp pesto
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
538 |
|
| Total Fat |
43 g |
|
| Sodium |
732 mg |
|
| Total Carbohydrates |
6 g |
|
| Fiber |
2 g |
|
| Protein |
31 g |
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