Pesto Chicken & Vegetable Kebabs
Marinated in a robust basil pesto sauce, these skewers of tender chicken pieces and vegetables make a colorful and appetizing entrée.
1/4 cup BUITONI® Refrigerated Pesto with Basil
Grated lemon peel from 1 lemon
Juice from 1 lemon
1/2 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
1/2 pound assorted vegetables (cherry tomatoes, bell pepper cubes, zucchini wedges, button mushrooms and/or eggplant cubes)
4 (10-inch) skewers
Salt and ground black pepper to taste
- Combine pesto, lemon peel and lemon juice in large, resealable plastic bag. Add chicken and vegetables; seal. Marinate in refrigerator for 1 hour.
- Thread chicken and vegetables alternately on skewers; discard any remaining marinade.
- Preheat grill or broiler. (Place kebabs on baking sheet if broiling.) Grill or broil for 5 minutes; turn over. Grill or broil for an additional 3 minutes or until vegetables are tender and chicken is cooked through. Season with salt and pepper.
Makes 4 servings.
Note: If using wooden skewers, soak in water for 30 minutes before threading.
Nutritional Information Per Serving (1/4 of recipe): Calories: 150 Calories from Fat: 70 Total Fat: 8 g Saturated Fat: 1.5 g Cholesterol: 40 mg Sodium: 180 mg Carbohydrates: 4 g Dietary Fiber: 1 g Sugars: 2 g Protein: 16 g.
Recipe and photograph courtesy of Nestlé®, through ECES, Inc., Electronic Color Editorial Services.