(Per 2 Kabobs)
2 protein servings
2 lbs chicken breast
1 cup fresh basil leaves
2 TBS olive oil
2 TBS coconut milk
1 tsp minced garlic
1/4 tsp sea salt
1 TBS nutritional yeast (parmesan if you are ok with dairy)
2 bell peppers 10 kabob sticks
Begin by cutting chicken breast into cubed pieces big enough to stay on a kabob stick. With 2 lbs of meat, I got about 40 pieces.
In a blender or food processor, mix basil, olive oil, coconut milk, sea salt, nutritional yeast, and garlic.
Blend until you get a creamy marinade.
Place chicken and pesto in a plastic baggie, shake until chicken is fully coated and marinate in refrigerator for at least 45 minutes.
Set oven to 400 and line a baking sheet with aluminum foil. Cut bell pepper into big enough squares to stay on kabobs.
Stack each kabob with 4 pieces of chicken and 3 peppers.
Cook for 20 minutes, flip and bake another 15. Allow to cool and enjoy!