Pesto Chicken & Vegetable Kabobs
Marinated in a robust pesto sauce, these skewers of tender chicken pieces and seasoned 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
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 kabobs 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.
If using wooden skewers, soak in water for 30 minutes before threading.
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