A fresh, elevated take on grilled chicken — layered with a creamy pistachio yogurt smear, smoky zucchini, and a vibrant arugula pesto. This is one of those simple, clean-ingredient meals that feels restaurant-worthy without being complicated.
⏱ Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: ~50 minutes
Ingredients
Chicken Kabobs
- 2 chicken breasts, cut into cubes
- 2 tbsp avocado oil
- Juice of 1 lemon
- 2–3 garlic cloves, minced
- Salt, to taste
Grilled Zucchini
- 2 zucchini, sliced lengthwise
- 1–2 tbsp avocado oil
- Salt, to taste
- Pinch of garlic powder
Pistachio Yogurt Smear
- 1 cup plain yogurt (Greek or regular)
- ½ cup roasted pistachios
- Juice of ½ lemon
Arugula Pesto
- 1 cup loose arugula
- ½ cup fresh basil
- ¼ cup roasted pistachios
- Juice of 1 lemon
- 1 garlic clove
- Pinch of salt
- ¼ cup olive oil
Fresh Topping
- Fresh arugula
- Drizzle of olive oil
- Squeeze of lemon
- Pinch of salt
Instructions
Step 1: Marinate the Chicken
In a bowl, combine cubed chicken with avocado oil, lemon juice, garlic, and salt.
Mix well and let marinate for at least 15–20 minutes.
Step 2: Assemble & Grill the Kabobs
Thread the chicken onto skewers.
Grill at 425°F for about 20 minutes, flipping halfway through, until fully cooked and lightly charred.
Step 3: Grill the Zucchini
Slice zucchini lengthwise and toss with avocado oil, salt, and garlic powder.
Grill at 425°F for 30 minutes, flipping halfway, until tender with a slight char.
Step 4: Make the Pistachio Yogurt Smear
If needed, roast pistachios at 350°F for 15 minutes, stirring halfway.
In a blender or food processor, combine:
- yogurt
- roasted pistachios
- lemon juice
Blend until smooth and creamy.
Step 5: Make the Arugula Pesto
In a blender or food processor, combine:
- arugula
- basil
- pistachios
- lemon juice
- garlic
- salt
Slowly drizzle in olive oil and blend until smooth but still slightly textured.
Step 6: Prepare Fresh Greens
Toss fresh arugula with a drizzle of olive oil, lemon juice, and a pinch of salt.
Step 7: Assemble
Spread the pistachio yogurt onto a plate.
Layer with:
- grilled chicken kabobs
- grilled zucchini
Drizzle generously with arugula pesto and finish with fresh greens on top.
✨ Why This Recipe Works
- Pistachios add a rich, nutty depth while keeping it clean and wholesome
- Yogurt brings creaminess and a light tang that balances the dish
- Arugula pesto adds a peppery, fresh contrast
- Grilled zucchini adds texture and natural sweetness
Pro Tips
- Make the pesto slightly looser for drizzling
- Don’t skip the lemon — it brightens everything
- Add a sprinkle of crushed pistachios on top for texture
Plated on Roman Antique Dinner Plate and Edgy Charger
