Grilled vegetable and chicken skewers with creamy pesto
6
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • 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)
Water
3 Tbsp
Fresh lemon juice
2 Tbsp
Olive oil
2 tsp
Garlic
2 medium clove(s)
Table salt
0.25 tsp
Black pepper
0.125 tsp
Red pepper flakes
1 pinch(es)
Uncooked boneless skinless chicken breast(s)
1.25 pound(s)
Red bell pepper(s)
1 large
Uncooked zucchini
1 medium
Uncooked red onion(s)
1 medium
Reduced-fat whipped cream cheese
2 Tbsp
Grated Parmesan cheese
2 Tbsp
Instructions
1
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.
2
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.
3
Off heat, coat grill with cooking spray. Preheat grill to medium-high.
4
Evenly divide chicken and vegetables among 8 skewers (if using wooden skewers, soak them in water 20 minutes prior to use to prevent charring).
5
Grill skewers, turning as needed, until chicken is no longer pink in center, about 8-10 minutes.
6
Remove skewers to a serving platter. Sprinkle with salt and pepper, if desired, and serve with creamy pesto dipping sauce.
7
Serving size: 2 skewers and about 2 Tbsp sauce
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