Pesto Chicken & Vegetable Kebabs


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Grill up some wholesome fun with this flavorful recipe for Pesto Chicken & Vegetable Kebabs.

Marinated in a robust pesto sauce, these skewers of tender chicken pieces and seasoned vegetables make a colorful and appetizing entrée.

Served with a fresh salad, these kebabs are a perfect addition to the summer season.


Estimated Times
Preparation Time: 20  mins.
Cooking Time: 8  mins.
Standing Time: 60  mins.




1/4 cup BUITONI Refrigerated Reduced Fat Pesto with Basil
Grated lemon peel from 1 lemon
Juice from 1/2 lemon
1/2 lb. boneless, skinless chicken breast halves , cut into 1-inch pieces
1/2 lb. assorted vegetables (cherry tomatoes, bell pepper cubes, zucchini wedges, button mushrooms and/or eggplant cubes)
4 (10-inch) skewers

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COMBINE pesto, lemon peel and lemon juice in large, resealable plastic bag. Add chicken and vegetables; seal. Marinate in refrigerator for 1 hour.

THREAD chicken and vegetables alternately on skewers; discard any remaining marinade.

PREHEAT grill or broiler. (Place kebabs on baking sheet if broiling.) Grill or broil for 5 minutes; turn over. Grill or broil for an additional 3 minutes or until vegetables are tender and chicken is cooked through. Season with salt and ground black pepper, if desired.

NOTE: If using wooden skewers, soak in water for 30 minutes before threading.


Serving Size: 4


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