Pesto Chicken Kabobs

Pesto Chicken Kabobs

A quick and easy recipe, these kabobs offer a great source of protein. Try pairing it with our Quinoa Pilaf, which is also found in our recipe archives!

  • Prep time
    20 min
  • Cook time
    7 min
  • Servings
    4 Servings
  • Serving size
    2 Kabobs
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    2 Kabobs
  • Amount per serving Calories 290

  • Total Fat 14g
    • Saturated Fat 2.5g
  • Cholesterol 80mg
  • Sodium 120mg
  • Total Carbohydrate 9g
    • Dietary Fiber 3g
    • Total Sugars 4g
  • Protein 34g
  • Potassium 830mg

Choices/Exchanges: 2 Nonstarchy vegetable, 4 Lean protein, 1 Fat



  • 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
  • Parmesan cheese (freshly grated)
    2 tbsp
  • chicken breasts (boneless, skinless, cut into 3/4-inch cubes (aim for 24 pieces of chicken))
    1 1/4 lbs
  • zucchini (cut into 1-inch pieces (aim for 24 pieces of zucchini))
  • cherry tomatoes


  1. Soak the bamboo skewers in warm water for at least 30 minutes.

  2. Preheat an indoor or outdoor grill.

  3. While the skewers are soaking, blend the olive oil, garlic, basil, pine nuts, black pepper and parmesan cheese in a blender or food processor.

  4. Thread alternating pieces of chicken, zucchini and tomato onto the soaked skewers starting and ending with the chicken, using 3 pieces of chicken, 3 pieces of zucchini and 3 tomatoes.

  5. Brush the kabobs with the basil mixture, coating well.

  6. 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.