Basil Pesto Chicken Skewers
Serve with a Green Salad

Serves 8

1 cup fresh basil leaves, chopped
1 clove garlic
1/4 cup grated Parmesan cheese
Sea salt and fresh pepper to taste
3 tablespoons olive oil
1 1/4 pounds boneless skinless chicken breast, cut into 1-inch cubes
24 cherry tomatoes
16 wooden skewers

Pulse basil, garlic, parmesan cheese, salt and pepper in a food processor until smooth. Slowly add the olive oil and continue to pulse.

Combine the raw chicken cubes with pesto mixture and marinate for several hours in a covered nonreactive container in the refrigerator. Soak wooden skewers in water at least 30 minutes to prevent burning. Take a pair of skewers (2 wooden skewers per kebab) and alternately thread chicken and tomatoes through both skewers. Repeat on all 8 pairs of parallel skewers to make 8 kebabs total. (The double skewers make it easier to turn the kebab on the grill)

Heat the outdoor grill or indoor grill pan over medium heat until hot. Be sure the grates are clean and spray lightly with oil. Place the chicken on the hot grill and cook about 3-4 minutes; turn and continue cooking until chicken is cooked through, about 2 to 3 minutes.

Per Serving (2 skewers): 146 Calories; 7g Fat (42.8% calories from fat); 1g Saturated Fat; 18g Protein; 3g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 97mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

 

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