Grilled Pesto Chicken Skewers
Ingredients
The skewers
-
1
pound
boneless skinless chicken breasts, cut into 1-inch pieces
-
½
cup
prepared pesto
-
1
pint
cherry tomatoes
-
to taste
none
canola oil for grilling
Optional mozzarella balls
-
12
small
mozzarella balls
-
1
tablespoon
prepared pesto
Instructions
- Combine chicken pieces and pesto in a bowl, cover and refrigerate for at least 1 hour or overnight.
- If using wooden skewers, soak them in water for at least 30 minutes.
- Toss mozzarella balls with remaining pesto and refrigerate until ready to serve.
- Let chicken and mozzarella sit at room temperature for 20 minutes before grilling.
- Preheat the grill to medium heat.
- Thread chicken and tomatoes onto skewers, alternating as you go.
- Brush the grill with canola oil to prevent sticking.
- Grill skewers for 3 minutes on one side, then turn and grill for an additional 1-2 minutes until chicken is cooked through.
- Serve warm or at room temperature with mozzarella balls.
Nutrition Facts (estimated)
Servings
2-4
Calories
204
Total fat
11g
Total carbohydrates
4g
Total protein
24g
Sodium
142mg
Cholesterol
72mg
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