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Chicken Kebabs with Creamy Pesto

Chicken Kebabs with Creamy Pesto
Photo: John Autry; Styling: Mindy Shapiro Levine
Total time 20 mins
Yield

4 servings (serving size: 1 kebab and 1 tablespoon sauce)

Use the vegetables you have on hand with chunks of chicken for a 20-minute family-friendly meal.

Ingredients

  • 2 teaspoons grated lemon rind
  • 4 teaspoons fresh lemon juice, divided
  • 2 teaspoons bottled minced garlic
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 (1-inch) pieces yellow bell pepper
  • 8 cherry tomatoes
  • 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
  • 1 small red onion, cut into 8 wedges
  • Cooking spray
  • 2 tablespoons plain low-fat yogurt
  • 2 tablespoons reduced-fat sour cream
  • 1 tablespoon commercial pesto

Nutrition Information

  • calories 211
  • fat 7.3 g
  • satfat 2.1 g
  • monofat 3 g
  • polyfat 0.7 g
  • protein 27.9 g
  • carbohydrate 7 g
  • fiber 1.2 g
  • cholesterol 70 mg
  • iron 1.4 mg
  • sodium 441 mg
  • calcium 48 mg

How to Make It

  1. Preheat broiler.

  2. Combine rind, 1 tablespoon juice, garlic, oil, salt, and pepper. Toss with bell pepper, tomatoes, chicken, and onion. Thread vegetables and chicken onto 4 (12-inch) skewers. Place skewers on a broiler pan coated with cooking spray. Broil 12 minutes or until chicken is done, turning occasionally.

  3. Combine 1 teaspoon juice, yogurt, sour cream, and pesto. Serve sauce with kebabs.