Description

A quick and healthy grilling recipe featuring juicy chicken chunks and colorful vegetables coated in fresh basil pesto, perfect for outdoor cookouts or easy weeknight dinners.

Ingredients

Scale

2 large boneless, skinless chicken breasts, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch pieces
1 small zucchini, sliced into thick rounds
1 small red onion, cut into wedges
1 cup cherry tomatoes
Wooden or metal skewers (if using wooden, soak in water for 30 minutes prior)
2 cups fresh basil leaves, packed
1/3 cup pine nuts, toasted
2 cloves garlic, minced
1/2 cup extra virgin olive oil
1/4 cup freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
Salt and pepper, to taste

Instructions

Prepare the pesto: In a food processor, combine fresh basil leaves, toasted pine nuts, garlic, and Parmesan cheese. Pulse a few times to chop ingredients finely. With the processor running, slowly drizzle in olive oil until the mixture is smooth but still has some texture. Add lemon juice, salt, and pepper to taste. Set aside.
Marinate the chicken: In a large bowl, toss chicken cubes with about 3/4 cup of the fresh pesto. Make sure every piece is well coated. Cover and let it marinate in the fridge for at least 15 minutes (up to 2 hours for deeper flavor).
Prepare the vegetables: Cut the bell pepper, zucchini, and onion into 1-inch pieces. Rinse cherry tomatoes and pat everything dry with a kitchen towel to avoid excess moisture when grilling.
Assemble the skewers: Thread chicken, bell pepper, zucchini, red onion, and cherry tomatoes onto skewers, alternating for color and texture. Leave small gaps for even heat circulation.
Preheat the grill: Heat grill to medium-high (about 375-400°F). Oil the grill grates lightly to prevent sticking.
Grill the skewers: Place skewers on the grill and cook for about 5-6 minutes per side, turning carefully with tongs. Chicken should be golden with grill marks, and vegetables slightly charred but tender. Use a meat thermometer to ensure chicken reaches 165°F.
Finish and serve: Remove skewers from the grill and let rest for 3-4 minutes. Brush with remaining fresh pesto before serving.

Notes

Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. Use a meat thermometer to ensure chicken is cooked to 165°F. If vegetables cook faster than chicken, rearrange skewers or remove veggies earlier. Brush skewers with leftover pesto after grilling for extra flavor. For dairy-free pesto, substitute Parmesan with nutritional yeast. Pine nuts can be replaced with walnuts or almonds.

Prep Time: 25 minutes
Cook Time: 12 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: About 2 skewers per
Calories: 320
Sugar: 4
Sodium: 250
Fat: 12
Saturated Fat: 2
Carbohydrates: 8
Fiber: 3
Protein: 28

Keywords: pesto chicken skewers, grilled chicken, healthy grilling recipe, vegetable skewers, fresh basil pesto, easy dinner, outdoor cooking