Chicken Kebabs with Creamy Pesto

Chicken Kebabs with Creamy Pesto Recipe
Photo: John Autry; Styling: Mindy Shapiro Levine
Use the vegetables you have on hand with chunks of chicken for a 20-minute family-friendly meal.

Yield:

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

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional 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

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

Preparation

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.

Note:

Jackie Mills,

September 2010
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