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Grilled vegetable and chicken skewers with creamy pesto

Name: Grilled vegetable and chicken skewers with creamy pesto
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3 cup(s) basil lightly packed; 3 Tbsp water; 2 Tbsp fresh lemon juice or less to taste; 2 tsp olive oil; 2 medium clove(s) garlic clove(s); 0.25 tsp table salt; 0.125 tsp black pepper; 1 pinch red pepper flakes; 1.25 pound(s) uncooked boneless skinless chicken breast(s) cut in 16 chunks; 1 large sweet red pepper(s) cut in16 chunks; 1 medium uncooked zucchini halved lengthwise, each half cut in 8 chunks; 1 medium uncooked red onion(s) cut in 16 chunks; 2 Tbsp low fat cream cheese; 2 Tbsp grated Parmesan cheese

Smartpoints value per serving

Total Time

30 min

Prep

20 min

Cook

10 min

Serves

Difficulty

Easy

If you're looking for a one-dish meal that you can serve your family in just 30 minutes then this is the perfect dish. 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. You can also double the pesto sauce and save it for another use to get a jumpstart on your next meal.

Ingredients

basil

3 cup(s), lightly packed

water

3 Tbsp

fresh lemon juice

2 Tbsp, or less to taste

olive oil

2 tsp

garlic clove(s)

2 medium clove(s)

table salt

¼ tsp

black pepper

⅛ tsp

red pepper flakes

1 pinch

uncooked boneless skinless chicken breast(s)

1¼ pound(s), cut in 16 chunks

sweet red pepper(s)

1 large, cut in16 chunks

uncooked zucchini

1 medium, halved lengthwise, each half cut in 8 chunks

uncooked red onion(s)

1 medium, cut in 16 chunks

low fat cream cheese

2 Tbsp

grated Parmesan cheese

2 Tbsp

Instructions

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 Tbsp 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 8-10 minutes.
Remove skewers to a serving platter. Sprinkle with salt and pepper, if desired, and serve with creamy pesto dipping sauce.
Serving size: 2 skewers and about 2 Tbsp sauce

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