Pesto Chicken and Veggie Kabobs

Name: Pesto Chicken and Veggie Kabobs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 1 lb. washed baby potatoes (about 24 1.25" diameter potatoes); 1 tsp. salt for boiling potatoes; 1 lb. boneless, skinless chicken breast; 1/2 cup pesto, jarred or homemade; 1/3 cup low-fat plain yogurt; 3/4 tsp. salt; 1/2 tsp. black pepper; 1 small onion, chopped into 1" bite-size pieces; 1 pint grape tomatoes; 1 tbsp. lemon juice; 12 -14 wooden or metal skewers

by In Good Flavor

12 Skewers

40 min

Pesto Chicken and Veggie Kabobs are a light and healthy dinner option. They make a great prep-ahead meal. If you have a busy day but still want a wholesome and delicious meal, a little pre-planning makes it possible. Just prep (the potato needs to be par-cooked) and marinate the components the night before. The following day, they will be ready to grill when you are.

The marinade is pesto and yogurt-based and can't get much easier to make. Store-bought pesto provides so much flavor, but feel free to make your own. I think the store-bought stuff is a great convenience item.

I chose a combo of baby potatoes, onion, and tomato. Suffice to say, you can use what you like. These kabobs are a great way to use up scraps of veggies. Bell peppers, summer squash, zucchini, and mushrooms are other delicious options.

The original blog post and additional images are at In Good Flavor.

Pesto Chicken and Veggie Kabobs

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Recipe details

Yield 12 Skewers
Time spent: Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min

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Ingredients

1 lb. washed baby potatoes (about 24 1.25" diameter potatoes)
1 tsp. salt for boiling potatoes
1 lb. boneless, skinless chicken breast
1/2 cup pesto, jarred or homemade
1/3 cup low-fat plain yogurt
3/4 tsp. salt
1/2 tsp. black pepper
1 small onion, chopped into 1" bite-size pieces
1 pint grape tomatoes
1 tbsp. lemon juice
12 -14 wooden or metal skewers

Instructions

Place potatoes in pan and add enough water to cover them by an inch. Add salt. Bring water to a boil. Cook for about 10 minutes or until you can insert and pull out a pointed knife with a little resistance. Drain. Rinse under cold water for a minute to cool. Set aside to drain and cool completely.
While the potato cooks, prep the remaining ingredients. Cut the chicken into approximately 1" chunks. In a large zip-lock bag, add pesto, yogurt, salt, pepper, and lemon juice. Massage the bag to combine the mixture. Add the chicken, onion, and grape tomatoes. Add the potatoes when cooled. Massage again. Chill for 2 hours to overnight.
If using wooden skewers, completely submerge in a water bowl for at least 30 minutes before skewering. When ready to grill, pierce and thread chicken and vegetables onto the skewers.
Grease the grill rungs. Preheat on high. Cover and grill the skewers for 8 – 10 minutes, flipping them halfway through. The cooking time will depend on how thick your chicken is cut. It's done when it's no longer pink inside.
Makes about 12 skewers, depending on how much each skewer is filled.

Comments

M on Jun 09, 2022

This sounds so good and easy! Thanks

1 Reply
- In Good Flavor on Jun 09, 2022
  
  Yes, it is! Thanks for commenting!
  
  Like

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