Low Sodium Basil Pesto Chicken Skewers

Total time1 hr 2 min

Prep time20 min

Cook time12 min

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Ingredients

4 servings

For the pesto

¼ cup garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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2 cups fresh basil leaves, packed
¼ cup walnuts
½ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
2 tbsp fresh lemon juice
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the skewers

1 ½ lb boneless, skinless chicken breasts, cut into 1 ½-inch cubes
1 tbsp olive oil
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For serving

lemon wedges, for serving
fresh basil leaves, for serving (optional)

Instructions

1
If using wooden skewers, submerge them in water for at least 30 minutes so they don't scorch on the grill.
2
Combine the basil leaves, walnuts, Parmesan, lemon juice, salt, and black pepper in a blender or food processor. Pulse 5–6 times until coarsely chopped. With the motor running, stream in the garlic-infused oil and blend until the pesto is smooth with a few flecks of basil remaining, about 30 seconds. Taste and adjust salt if needed.

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