Chicken Kebabs with Creamy Pesto

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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 211
  • Fat: 7.3g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.7g
  • Protein: 27.9g
  • Carbohydrate: 7g
  • Fiber: 1.2g
  • Cholesterol: 70mg
  • Iron: 1.4mg
  • Sodium: 441mg
  • Calcium: 48mg

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