Grilled Pesto Chicken and Tomato Kebabs

Grilled Pesto Chicken and Tomato Kebabs just SCREAM summer, made with chunks of boneless chicken breasts, skinny basil pesto and grape tomatoes. Serve this as an appetizer at your next backyard bash, or have them for dinner any night of the week with a great big salad or over pasta.

Grilled Pesto Chicken and Tomato Kebabs just SCREAM summer, made with chunks of boneless chicken breasts, skinny basil pesto and grape tomatoes. Serve this as an appetizer at your next backyard bash, or have them for dinner any night of the week with a great big salad or over pasta.

We grow sooo much basil in my garden all summer long, so I make a lot of pesto and use it so many ways. This is super easy and can be made a day ahead, in fact the longer it marinates the better! Doubling the skewers helps keep everything in place while grilling, and makes them easier to turn. I love how the tomatoes taste after they are grilled, and they smell just divine when they come off the grill. To make my pesto skinny, I use less oil and make it without the pine nuts – but it’s still so flavorful you won’t miss them! If you’re having this for dinner, I would serve 2 skewers, rather than one with salad or grilled veggies on the side.

Grilled Pesto Chicken and Tomato Kebabs just SCREAM summer, made with chunks of boneless chicken breasts, skinny basil pesto and grape tomatoes. Serve this as an appetizer at your next backyard bash, or have them for dinner any night of the week with a great big salad or over pasta.

These are gluten free, inexpensive, low-carb, clean and simple. If you want to make them paleo, you can leave out the parmesan and swap it for pine nuts. If you love pesto as much as we do, you may also love Skinny Chicken Pesto Bake, Grilled Pesto Shrimp Skewers, or this delicious Eggplant Panini with Pesto – so good!!

Grilled Pesto Chicken and Tomato Kebabs

Grilled Pesto Chicken and Tomato Kebabs just SCREAM summer, made with chunks of boneless chicken breasts, skinny basil pesto and grape tomatoes. Serve this as an appetizer at your next backyard bash, or have them for dinner any night of the week with a great big salad or over pasta.

Ingredients:

  • 1 cup fresh basil leaves, chopped
  • 1 clove garlic
  • 1/4 cup grated Parmigiano Reggiano
  • kosher salt and fresh pepper to taste
  • 3 tbsp olive oil
  • 1-1/4 lbs skinless chicken breast, cut into 1-inch cubes
  • 24 cherry tomatoes
  • 16 wooden skewers

Directions:

  1. In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.
  2. Combine the raw chicken with pesto and marinate a few hours in a bowl.
  3. Soak wooden skewers in water at least 30 minutes (or use metal ones to avoid this step).
  4. Beginning and ending with chicken, thread chicken and tomatoes onto 8 pairs of parallel skewers to make 8 kebabs total.
  5. Heat the outdoor grill or indoor grill pan over medium heat until hot. Be sure the grates are clean and spray lightly with oil.
  6. 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.

Nutrition Information

Yield: 8 servings, Serving Size: 1 kebab

  • Amount Per Serving:
  • Smart Points: 6
  • Points +: 4
  • Calories: 147
  • Total Fat: 7.5g
  • Saturated Fat: g
  • Cholesterol: 2.5mg
  • Sodium: 104mg
  • Carbohydrates: 3g
  • Fiber: 1g
  • Sugar: 0g
  • Protein: 18g
Grilled Pesto Chicken and Tomato Kebabs just SCREAM summer, made with chunks of boneless chicken breasts, skinny basil pesto and grape tomatoes. Serve this as an appetizer at your next backyard bash, or have them for dinner any night of the week with a great big salad or over pasta.