Rating: 4 stars
58 Ratings
  • 5 star values: 23
  • 4 star values: 16
  • 3 star values: 10
  • 2 star values: 9
  • 1 star values: 0

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Credit: Lisa Hubbard

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, puree the yogurt, pine nuts, garlic, 2 cups parsley, ¼ cup oil, and ¼ teaspoon each salt and pepper. Set aside.

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  • Chop the remaining ¼ cup parsley. In a medium bowl, toss with the beans, radicchio, vinegar, 1 tablespoon oil, and ¼ teaspoon each salt and pepper. Set aside.

  • Heat grill to medium-high. Thread the chicken onto 8 skewers, coat with the remaining tablespoon oil, and season with ¼ teaspoon each salt and pepper.

  • Grill the chicken, turning occasionally, until cooked through, 7 to 10 minutes. Serve with the pesto and the bean salad.

Nutrition Facts

466 calories; fat 28g; saturated fat 4g; cholesterol 95mg; sodium 560mg; protein 39g; carbohydrates 14g; sugars 2g; fiber 4g; iron 5mg; calcium 116mg.
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