Grilled Pesto Chicken and Tomato Kebabs
Introduction to Grilled Pesto Chicken and Tomato Kebabs
I absolutely love this Grilled Pesto Chicken and Tomato Kebabs recipe because it’s fresh, flavorful, and simple to make. It’s perfect for lunch or a light dinner during warmer months when grilling feels right. The combination of juicy chicken, bright cherry tomatoes, and fragrant basil pesto makes every bite delicious.
This recipe suits many diets. It’s low-carb and gluten-free, ideal for anyone following clean eating habits or managing diabetes. Plus, it fits well in a balanced lifestyle that values whole, nutritious ingredients.
If you’re looking for an easy, healthy meal to add to your rotation, this grilled chicken and tomato kebab recipe will inspire you.
2. Health Benefits of This Grilled Pesto Chicken and Tomato Kebabs Recipe
What makes this Grilled Pesto Chicken and Tomato Kebabs recipe a healthy choice? First, it’s packed with protein thanks to the lean chicken breast. Protein supports muscle growth and keeps you feeling full longer.
Second, fresh basil and tomatoes add antioxidants and fiber, which promote digestion and reduce inflammation. Moreover, the olive oil in the pesto provides heart-healthy fats. These healthy fats help absorb fat-soluble vitamins and improve cholesterol levels.
Because this recipe is low in carbs and sugar, it fits perfectly into a clean eating lifestyle. It’s an excellent option if you want to eat light without sacrificing flavor. For more on the benefits of healthy fats like olive oil, visit the American Heart Association’s guide on healthy eating fats.
3. Ingredients for Grilled Pesto Chicken and Tomato Kebabs
For the Basil Pesto:
- 1 cup fresh basil leaves, chopped
- 1 clove garlic
- 1/4 cup grated Parmigiano Reggiano
- Kosher salt and fresh pepper to taste
- 3 tbsp olive oil
For the Kebabs:
- 1 1/4 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 24 cherry tomatoes
- 16 wooden skewers (or metal skewers if preferred)
Alternatives:
- You can swap Parmigiano Reggiano with nutritional yeast for a vegan option.
- Use turkey breast instead of chicken for a different lean protein.
4. Step-by-Step Preparation Guide for Grilled Pesto Chicken and Tomato Kebabs
- Make the pesto: In a food processor, pulse basil, garlic, Parmesan, salt, and pepper until smooth. Slowly add olive oil while pulsing to combine.
- Marinate the chicken: Mix the chicken cubes with the pesto. Cover and refrigerate for at least a few hours to soak in the flavors.
- Prepare the skewers: Soak wooden skewers in water for 30 minutes to prevent burning. Skip this step if using metal skewers.
- Assemble the kebabs: Thread chicken and cherry tomatoes alternately onto pairs of parallel skewers, starting and ending with chicken. Make 8 kebabs in total.
- Grill: Heat the grill or indoor grill pan over medium heat. Clean the grates and spray lightly with oil. Place kebabs on the grill and cook for 3–4 minutes per side until chicken is fully cooked, about 2 to 3 minutes more after flipping.
5. Preparation Details
- Prep Time: 15 minutes
- Marinating Time: 2–3 hours (recommended)
- Cooking Time: 10 minutes
- Total Time: Approximately 3 hours including marinating
- Serving Size: Makes 8 kebabs
6. Nutritional Information per Serving (1 Kebab)
- Calories: 147 kcal
- Protein: 18 g
- Carbohydrates: 3 g
- Fat: 7.5 g
- Saturated Fat: 2.5 g
- Cholesterol: 2.5 mg
- Sodium: 104 mg
- Fiber: 1 g
This breakdown helps you plan a healthy, balanced meal without second-guessing your nutrition.
7. Nora’s Tips for Perfect Grilled Pesto Chicken and Tomato Kebabs
- Ingredient swaps: Try adding bell peppers or zucchini to your skewers for extra veggies.
- Meal prep: Marinate the chicken the night before to enhance flavor.
- Storage: Leftover kebabs can be refrigerated for up to 3 days and reheated on a grill or stovetop.
- Flavor boost: Add a squeeze of fresh lemon juice before serving for a zesty twist.
- Avoid mistakes: Don’t overcrowd the skewers; this ensures even cooking.
If you enjoy simple clean eating recipes like this one, be sure to check out Nora’s Breakfast Recipes and Healthy Lunch & Dinner Ideas for more inspiration.
8. Try It and Share Your Experience!
Did you try this Grilled Pesto Chicken and Tomato Kebabs recipe? I’d love to hear how it turned out in the comments below! Also, share your delicious photos on Instagram and tag me @HealthyBitesByNora. Your creations inspire others to eat healthy and enjoy cooking.
Grilled Pesto Chicken and Tomato Kebabs
Ingredients
- For the Basil Pesto:
- 1 cup fresh basil leaves chopped
- 1 clove garlic
- 1/4 cup grated Parmigiano Reggiano
- Kosher salt and fresh pepper to taste
- 3 tbsp olive oil
- For the Kebabs:
- 1 1/4 lbs boneless skinless chicken breast cut into 1-inch cubes
- 24 cherry tomatoes
- 16 wooden skewers or metal skewers if preferred
- Alternatives:
- You can swap Parmigiano Reggiano with nutritional yeast for a vegan option.
- Use turkey breast instead of chicken for a different lean protein.
Instructions
- Make the pesto: In a food processor, pulse basil, garlic, Parmesan, salt, and pepper until smooth. Slowly add olive oil while pulsing to combine.
- Marinate the chicken: Mix the chicken cubes with the pesto. Cover and refrigerate for at least a few hours to soak in the flavors.
- Prepare the skewers: Soak wooden skewers in water for 30 minutes to prevent burning. Skip this step if using metal skewers.
- Assemble the kebabs: Thread chicken and cherry tomatoes alternately onto pairs of parallel skewers, starting and ending with chicken. Make 8 kebabs in total.
- Grill: Heat the grill or indoor grill pan over medium heat. Clean the grates and spray lightly with oil. Place kebabs on the grill and cook for 3–4 minutes per side until chicken is fully cooked, about 2 to 3 minutes more after flipping.
Notes
Nutritional Information per Serving (1 Kebab)
- Calories: 147 kcal
- Protein: 18 g
- Carbohydrates: 3 g
- Fat: 7.5 g
- Saturated Fat: 2.5 g
- Cholesterol: 2.5 mg
- Sodium: 104 mg
- Fiber: 1 g
