Grilled Pesto Chicken and Tomato Kebabs
By preparing these kebabs, you’re embracing a clean-eating lifestyle while enjoying a dish that’s both wholesome and delicious. Happy cooking!
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