Roasted Pesto Chicken and Tomato Skewers screams summer! Made with large boneless chicken breasts, Basil Herband cherry tomatoes, they are perfect for appetizer or dinner.
Grilled Pesto Chicken and Tomato Kebabs
I have a lot of basil growing in my garden over the summer, so I make a lot of pesto and use it in a lot of dishes. These easy pesto chicken skewers are gluten free, high protein, cheap and low carb. Plus, you can make it a day ahead – the longer the chicken is marinated in the pesto, the better it tastes! If you love pesto as much as we do, you might also want to try this Grilled Pesto Chicken Kebabs, Grilled Pesto Shrimp Skewers, or this delicious Pesto Eggplant Panini – it’s amazing! !
Why You’ll Love This Pesto Chicken Recipe
- Lighter pesto: Most pesto recipes are high in calories and fat. I use less oil and omit the pine nuts for a lighter homemade pesto. It’s still so delicious, you can’t miss them!
- Sweet Summer Tomatoes: The cherry tomatoes smell great off the grill and I love how they taste when cooked. They become sweeter and tastier.
- Grilling with ease: I doubled the skewers which helped keep everything in place while grilling and made it easier to turn.
Pesto Chicken Ingredients
- chicken: Cut a quarter pound of skinless chicken breasts into one-inch cubes.
- Pesto Ingredients: fresh basil, garlic, grated parmesan, salt, pepper, olive oil
- tomato: If you don’t have cherry tomatoes, grape tomatoes will work too.
How to Make Pesto Chicken Kebabs
- Pesto: Blend basil, garlic, cheese, salt, and pepper in a food processor. Slowly add the olive oil while stirring.
- Marinated Chicken: Combine the chicken with the pesto and marinate for a few hours.
- Skewers: If you’re using metal skewers, you can skip this step, but for wooden skewers, soak them for at least 30 minutes to avoid burning them on the grill.
- To assemble the kebabs: Beginning and ending with chicken, skewer chicken and tomatoes onto eight parallel pairs of skewers.
- Roasted Pesto Chicken: Heat a grill or griddle over medium heat until hot. Make sure the grates are clean and lightly sprayed with oil. Grill the chicken skewers for three to four minutes, flip and cook for a few minutes until cooked through.
What to Serve with Pesto Chicken
These Pesto Chicken Skewers are an easy appetizer to have at parties.if you want them dinner, I would serve a salad for two, a simple caprese salad, tomato salad or roasted vegetables. You can also make pasta and add tomatoes and chicken, or serve with Italian pasta salad.
How to Store Pesto Chicken
Leftover Pesto Chicken and Tomatoes will keep in the refrigerator for up to four days. You can eat the chicken cold as leftovers or warm it up in the microwave. Tomatoes are best eaten warm. If you want to double the chicken, you can freeze it for up to three months. Thaw it in the refrigerator overnight or freeze it and pop it in the microwave.
Variety
- Dairy-Free Pesto: Swap the Parmesan for pine nuts.
- save time: If you don’t have time to make your own pesto, buy pre-made pesto.
- vegetable: If you don’t like tomatoes, you can substitute other vegetables such as squash, zucchini, onions, bell peppers or mushrooms. Make sure to cut them the same size as the chicken so everything cooks evenly.
More Skewer Recipes You’ll Love
yield: 8 number of copies
Serving Size: 1 kebab
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In a food processor, pulse basil, garlic, Parmesan, salt, and pepper until smooth. Slowly add the olive oil while stirring.
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Raw chicken is mixed with pesto and marinated in a bowl for a few hours.
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Soak wooden skewers in water for at least 30 minutes (or use metal skewers to avoid this step).
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Starting and ending with chicken, thread chicken and tomatoes onto 8 parallel pairs of skewers, making 8 kebabs in total.
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Heat an outdoor grill or indoor grill pan over medium heat until hot. Make sure the grates are clean and lightly sprayed with oil.
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Cook chicken on hot grill for about 3-4 minutes; turn and continue cooking until chicken is cooked through, about 2 to 3 minutes.
last step:
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Serve: 1 kebab, Calories: 147 kcal, carbohydrate: 3 G, protein: 18 G, fat: 7.5 G, Saturated fat: 2.5 G, cholesterol: 2.5 mg, sodium: 104 mg, fiber: 1 G
