Grilled Vegetable and Chicken Skewers with Creamy Pesto
2
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Chunks of chicken and vegetables are tossed in a light, homemade pesto sauce, grilled and then served with more creamy pesto for dipping. If you have any leftovers, make a tasty sandwich by spooning the chicken and veggies (warmed or not) into pitas and drizzling them with the creamy pesto sauce.
Ingredients
Fresh basil
3 cup(s), lightly packed
Water
3 tbsp(s)
Fresh lemon juice
2 tbsp(s), or less to taste
Olive oil
2 tsp(s)
Garlic
2 clove(s), large
Table salt
¼ tsp(s)
Black pepper
⅛ tsp(s)
Crushed red pepper flakes
1 tsp(s)
Uncooked boneless skinless chicken breast
1¼ pound(s), cut in 16 chunks
Red bell pepper
1 large, cut in 16 chunks
Zucchini
1 medium, halved lengthwise, each half cut in 8 chunks
Red onion
1 medium, cut in 16 chunks
Light cream cheese
2 tbsp(s)
Grated Parmesan cheese
2 tbsp(s)
Instructions
1
Add cream cheese and Parmesan cheese to mixture in blender; blend until smooth. Scrape creamy pesto into a serving bowl, cover and set aside for dipping sauce.
2
Off heat, coat grill with cooking spray. Preheat grill to medium-high.
3
Evenly divide chicken and vegetables among 8 skewers (if using wooden skewers, soak them in water 20 minutes prior to use to prevent charring).
4
Grill skewers, turning as needed, until chicken is no longer pink in center, about 8-10 minutes.
5
Remove skewers to a serving platter. Sprinkle with salt and pepper, if desired, and serve with creamy pesto dipping sauce.
6
Serving size: 2 skewers and about 2 Tbsp sauce
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