Grilled Pesto Chicken and Tomato Kebabs

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Grilled Pesto Chicken and Tomato Kebabs

We grow sooo much basil in my garden all summer long, so I make a lot of pesto and use it so many ways. This is super easy and can be made a day ahead, in fact the longer it marinates the better! Doubling the skewers helps keep everything in place while grilling, and makes them easier to turn. I love how the tomatoes taste after they are grilled, and they smell just divine when they come off the grill. To make my pesto skinny, I use less oil and make it without the pine nuts – but it’s still so flavorful you won’t miss them! If you’re having this for dinner, I would serve 2 skewers, rather than one with salad or grilled veggies on the side.

Grilled Pesto Chicken and Tomato Kebabs

Servings: 8 • Size: 1 kebab • Points +: 4 pts • Smart Points: 6

Calories: 147 • Fat: 7.5 g • Carb: 3 g • Fiber: 1 g • Protein: 18 g • Sugar: 0 g

Sodium: 104 mg (without salt) • Cholest: 2.5 mg

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

1-1/4 lbs skinless chicken breast, cut into 1-inch cubes

24 cherry tomatoes

16 wooden skewers

Directions:

In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.

Combine the raw chicken with pesto and marinate a few hours in a bowl. Soak wooden skewers in water at least 30 minutes (or use metal ones to avoid this step). Beginning and ending with chicken, thread chicken and tomatoes onto 8 pairs of parallel skewers to make 8 kebabs total.

Heat the outdoor grill or indoor grill pan over medium heat until hot. Be sure the grates are clean and spray lightly with oil. Place the chicken on the hot grill and cook about 3-4 minutes; turn and continue cooking until chicken is cooked through, about 2 to 3 minutes.