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Pesto Chicken Kababs
20 min prep time
7 min cook time
4servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Adobe Stock
How to Make Pesto Chicken Kababs
A quick and easy recipe, these kababs offer a great source of protein. Serve over quinoa or cauliflower rice and pair with side salad for a complete, balanced meal.
20 min prep time
7 min cook time
4servings
2 Kababs
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Step-By-Step Instructions:
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Soak the bamboo skewers in warm water for at least 30 minutes.
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Preheat an indoor or outdoor grill.
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While the skewers are soaking, blend the olive oil, garlic, basil, pine nuts, black pepper, and parmesan cheese in a blender or food processor.
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Thread alternating pieces of chicken, zucchini, and tomato onto the soaked skewers, using 3 pieces of chicken, 3 pieces of zucchini, and 3 tomatoes.
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Brush the kabobs with the basil mixture, coating well.
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Grill the kabobs about 7 minutes, brushing with the basil mixture until it is all used. Turn the kabobs frequently until the chicken is cooked through and reaches 165 degrees F.
Nutrition facts
4 Servings
-
Serving Size
2 Kababs
- Amount per serving Calories 300
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Total Fat
13g
- Saturated Fat 2g
- Trans Fats 0g
- Cholesterol 105mg
- Sodium 120mg
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Total Carbohydrate
9g
- Dietary Fiber 2g
- Total Sugars 5g
- Added Sugars 0g
- Protein 36g
- Potassium 1031mg
- Phosphorous 350mg
Ingredients
black pepper
1/8 tsp
pine nuts (toasted)
1/4 cup
garlic (minced)
2 clove
fresh packed basil leaves ((1 bunch of basil))
1 cup
olive oil
1 tbsp
bamboo skewers
8
Parmesan cheese (freshly grated)
2 tbsp
boneless, skinless chicken breasts (cut into 24 cubes)
1 1/4 lbs
zucchini (cut into 24 pieces)
2 med
cherry tomatoes
24 whole
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