Grilled Vegetable and Chicken Skewers with Creamy Pesto
- Total Time
- 0:30
- Prep
- 0:20
- Cook
- 0:10
- 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.
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basil3 cup(s), lightly packed
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water3 Tbsp
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fresh lemon juice2 Tbsp, or less to taste
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olive oil2 tsp
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garlic clove(s)2 clove(s), medium
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table salt¼ tsp
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black pepper⅛ tsp
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red pepper flakes1 pinch
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uncooked boneless skinless chicken breast(s)1 ¼ pound(s), cut in 16 chunks
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sweet red pepper(s)1 large, cut in16 chunks
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uncooked zucchini1 medium, halved lengthwise, each half cut in 8 chunks
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uncooked red onion(s)1 medium, cut in 16 chunks
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WeightWatchers Whipped Reduced Fat Cream Cheese Spread2 cup(s)
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grated Parmesan cheese2 Tbsp
- In a blender or food processor, combine basil, water, lemon juice, oil, garlic, salt, black pepper and red pepper flakes; process until smooth. Remove 2 tablespoons pesto sauce to a large bowl; add chicken, bell pepper, zucchini and onion to bowl and toss to coat.
- 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.
- Off heat, coat grill with cooking spray. Preheat grill to medium-high.
- Evenly divide chicken and vegetables among 8 skewers (if using wooden skewers, soak them in water 20 minutes prior to use to prevent charring).
- Grill skewers, turning as needed, until chicken is no longer pink in center, about 8 to 10 minutes.
- Remove skewers to a serving platter. Sprinkle with salt and pepper, if desired and serve with creamy pesto dipping sauce. Yields 2 skewers and about 2 tablespoons sauce per serving