Air Fryer Pesto Chicken Skewers
15 mins prep.
49g Protein
9g Fiber
23g Fat
58g Carbs
INGREDIENTS (6 Servings)
- 2 ÂĽ lb (36 oz / 1020g) boneless, skinless chicken thighs, cut into 1-inch cubes
- 2 medium yellow bell peppers, cut into 1-inch pieces
- 24 medium cremini mushrooms (15 oz / 430g), stems trimmed
- ½ cup (4 oz / 120g) basil pesto, divided
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 2 pouches (8.5 oz / 240g each) microwaveable brown rice and quinoa
- 2 tbsp lemon juice
- 1 tsp sea salt
- ½ tsp black pepper
- 12 (6-inch) wooden skewers, soaked in water 10 minutes
DIRECTIONS
- Preheat air fryer to 390°F.
- Toss chicken, peppers, and mushrooms with 6 tbsp pesto, salt, and pepper in a large bowl.
- Thread onto skewers, alternating chicken and veggies.
- Air fry in batches for 12 minutes, flipping halfway, until chicken reaches 165°F.
- Microwave rice and quinoa pouches 90 seconds each.
- Toss beans with remaining 2 tbsp pesto and lemon juice.
- Serve skewers over rice and quinoa with beans on the side.
FOR PICKY EATERS
- Slide everything off the skewer and serve it “deconstructed” on the plate. Swap mushrooms for zucchini or cherry tomatoes if your kids aren’t fans.Â
