This recipe is all about the condiment and side dish. The chicken takes a back seat to the accompaniments. I think you could make the bean salad and pesto a day or two ahead, if you wanted to let the flavors meld even more.
We modified this recipe somewhat. I'm putting our variations in parentheses.
Source: Real Simple, September 2010 issue (find it here, with picture)
Hands-On Time: 30m
Total Time: 30m
1/4 cup plain low-fat yogurt
2 tablespoons pine nuts
1 small clove garlic
2 1/4 cups fresh parsley leaves
1/4 cup plus 2 tablespoons olive oil
kosher salt and black pepper
1 15-ounce can cannellini beans, rinsed
1/2 small head radicchio, thinly sliced (about 1 cup) (we couldn't find radicchio, so we used shredded red cabbage instead)
1 tablespoon white wine vinegar (we used red wine vinegar)
1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces (we didn't cut ours)
1. In a food processor, puree the yogurt, pine nuts, garlic, 2 cups parsley, 1/4 cup oil, and ¼ teaspoon each salt and pepper. Set aside.
2. Chop the remaining 1/4 cup parsley. In a medium bowl, toss with the beans, radicchio, vinegar, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper. Set aside.
3. Heat grill to medium-high. Thread the chicken onto 8 skewers, coat with the remaining tablespoon oil, and season with 1/4 teaspoon each salt and pepper. (We didn't coat with oil, we just used nonstick cooking spray.)
4. Grill the chicken, turning occasionally, until cooked through, 7 to 10 minutes. Serve with the pesto and the bean salad.