GRILLED PESTO CHICKEN AND TOMATO KEBABS

GRILLED PESTO CHICKEN AND TOMATO KEBABS

INGREDIENTS:

  • 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:

  1. In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.
  2. Combine the raw chicken with pesto and marinate a few hours in a bowl.
  3. Soak wooden skewers in water at least 30 minutes (or use metal ones to avoid this step).
  4. Beginning and ending with chicken, thread chicken and tomatoes onto 8 pairs of parallel skewers to make 8 kebabs total.
  5. Heat the outdoor grill or indoor grill pan over medium heat until hot. Be sure the grates are clean and spray lightly with oil.
  6. 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.

NUTRITION INFORMATION

Yield: 8 servings, Serving Size: 1 kebab

Amount Per Serving: Calories: 147 Total Fat: 7.5g Saturated Fat: g Cholesterol: 2.5mg Sodium: 104mg Carbohydrates: 3g Fiber: 1g Sugar: 0g Protein: 18g

 



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