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Pesto Chicken & Vegetable Kebabs

  • 477calories

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Source: cooksrecipes.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1/4 cup BUITONI Refrigerated Pesto with Basil Grated lemon peel from

  2. 1 lemon Juice from

  3. 1 lemon

  4. 1/2 pound boneless, skinless chicken breast halves, cut into 1-inch pieces

  5. 1/2 pound assorted vegetables (cherry tomatoes, bell pepper cubes, zucchini wedges, button mushrooms and/or eggplant cubes)

  6. 4 (10-inch) skewers Salt and ground black pepper

Instructions Jump to Ingredients ↑

  1. 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.

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