In a shocking turn of events, England has just had 10 consecutive days of beautiful weather. I know, I was confused too. We don’t have a barbecue, or a private yard to put one in, but I do have my George Foreman grill and if I close my eyes, I can pretend I’m using one.
The other night I made a tasty little meal, healthy and filling!
Chicken and tomato skewers, brushed with homemade pesto and grilled peppers and portobello mushrooms, served over quinoa!
What you’ll need:
- Some bell peppers
- Portobello mushrooms
- About a cup of white quinoa
- Half a yellow onion
- 2 chicken breasts
- A bunch of cherry tomatoes
- Olive oil, salt and pepper
For the pesto:
- A whole bunch of fresh basil
- Some parmesan cheese
- Lemon (zest and juice)
- More olive oil
- Salt and pepper
- Pine nuts!
What to do:
Cut the chicken into bite sized chunks and skewer on metal or wooden skewers (remember if you’re using wooden skewers you have to soak them in water first so they don’t catch on fire or something, hence why I like my metal ones). Alternate the chicken pieces with cherry tomatoes. Season with salt and pepper and brush with some olive oil. Cover with plastic wrap, and put in the fridge until you’re ready to grill.
Cut your peppers up into quarters, and trim the mushroom stems, peel the top layer of the mushrooms off if you want too. I like to do that. Then transfer the veggies into a large dish to marinate. I marinated my veggies with some pretentious organic spiced rapeseed oil that I bought at the Leeds Food Festival, but you can just use olive oil. Some salt and pepper and maybe a squeeze of lemon juice. Set aside.
In a frying pan, pour in some olive oil, add your chopped onion, a bit of sugar and a bit of salt, and let the onion caramelize on medium heat for at least 10 minutes. At the same time, boil 2 cups of water, add some chicken or veg stock, add your quinoa and simmer uncovered until all the water is absorbed. Once the onions and quinoa are ready, stir them together.
While this was happening I made the pesto. In a food processor or blender (or bowl using immersion blender), add basil, toasted pine nuts (toasted in a frying pan for, like, 2 minutes) some grated parm, some lemon zest, lemon juice, olive oil, salt and pepper. Blend until its a gorgeous and tasty puree.
Then “fire up the grill!” or in my case, plug in the George Foreman.
First, I grilled the mushrooms and peppers, once they were grilled I cut them up into smaller pieces.
Then I brushed the chicken skewers with my delicious pesto and placed them on the grill. They needed about 8 minutes.
Serve the veggies over a bed of warm quinoa and accompany that with the chicken. Serve with some extra pesto.
Now basically, the reason why the photos of the finished product are so crappy, is because I was hungry…