Pesto Chicken Skewers with Lemon Risotto

Heartwarming pesto and char-grill chicken dinner. The perfect dish for entertaining.
Serves 4.


  • Char-Grill Natural Chicken Breast 800 serve
  • Bamboo skewers 4 ea
  • Pesto sauce 40ml
  • Lemon risotto 600g
  • Oil Tuscan blend 40ml
  • Parmesan 20g
  • Continental parsley 12 pieces


  1. Soak bamboo skewers in water for 10 minutes
  2. Dice the Char-Grilled Natural Chicken Breast
  3. Skewer the chicken breast and marinate it in pesto and oil
  4. Allow to sit for at least one hour
  5. Pan fry or grill for 4 minutes turning every 1 minute
  6. Heat risotto, serve in the centre of plate, top with the chicken skewers

Serving suggestions

Garnish with parmesan cheese and continental parsley


Lemon Risotto with Thyme


  • Arborio rice 320g
  • Chicken stock 1200ml
  • Onions peeled 320g
  • Thyme 12 pieces
  • Olive oil 40ml
  • Lemons 1 ea
  • Garlic peeled 40g
  • Parmesan 200g
  • Salt and pepper mix 20g
  • Butter 80g


  1. Heat the chicken stock
  2. Fry the finely chopped onions and garlic in the butter, then add the rice
  3. Add the chicken stock a little at a time
  4. When stock is all added stir in the thyme, juice and rind from the lemon
  5. When rice is cooked, add olive oil, parmesan cheese and season to taste

Cook time:

20 mins