Chicken Pesto Kabobs Recipes
CHICKEN PESTO KABOBS
No-fuss 4-ingredient kabobs! Can be made ahead of time, baked or grilled so you can make this anytime, anywhere. Easy peasy.
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 5
Steps:
- In a gallon size Ziploc bag or large bowl, combine chicken and pesto; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain chicken from the pesto. Thread chicken and cherry tomatoes onto skewers; season with salt and pepper, to taste. Preheat grill to medium high heat. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10-12 minutes.* Serve immediately, garnished with parsley, if desired.
GRILLED PESTO CHICKEN KABOBS
Pesto can sometimes be overpowering, but not in this recipe! Using it in a marinade adds the wonderful flavors of basil and garlic, without taking away from the natural flavors of the chicken and vegetables.
Provided by Kim's Cooking Now
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h30m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk oil, sherry, pesto, lemon juice, salt, and pepper together in a glass bowl. Add chicken pieces and stir to coat. Cover and refrigerate for 4 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Thread marinated chicken, mushrooms, zucchini, red onion, and tomatoes alternately onto skewers. Reserve remaining marinade.
- Place kabobs onto the preheated grill, and cook, turning occasionally and brushing with the reserved marinade, until chicken is cooked and juices run clear, 10 to 15 minutes.
Nutrition Facts : Calories 262.5 calories, Carbohydrate 6.4 g, Cholesterol 66.3 mg, Fat 14.5 g, Fiber 1.4 g, Protein 26.4 g, SaturatedFat 2.9 g, Sodium 327.3 mg, Sugar 1.8 g
PESTO CHICKEN KABOBS
Pesto Chicken Kabobs can be easily made with 5 ingredients only and in 30 minutes in your oven or grill for a delicious and healthy dinner.
Provided by Catalina Castravet
Categories Main Course
Time 35m
Number Of Ingredients 7
Steps:
- Season chicken with salt, pepper and 1 tablespoon of garlic powder. Add chicken and 1½ cup of pesto to a large Ziplock bag (or bowl) and marinate for at least 30 minutes or for best results marinate overnight. If marinating overnight, turn the bag occasionally so all the chicken is covered in pesto sauce evenly.
- Preheat oven to 425F.
- Thread chicken and cherry tomatoes onto skewers, season with salt and pepper to taste and place on a baking sheet pan drizzled with olive oil or covered with parchment paper.
- Turn kabobs once mid cooking. Cook for about 25-30 minutes, until the chicken is golden brown and it reaches an internal temperature of 165 degrees F.
- Remove from oven and if desired garnish with fresh parsley and add large pearl buffalo mozzarella to the skewers.
- Drizzle with the remaining ¼ cup of pesto sauce and serve.
- Enjoy!
Nutrition Facts : Calories 358 kcal, Carbohydrate 9 g, Protein 28 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 77 mg, Sodium 639 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
PESTO CHICKEN KABOBS
Delicious, moist and flavorful. I prefer using homemade pesto, but store-bought will do if necessary. This is sure to become a family favorite! Serve with lemon wedges. This recipe was made in a Panasonic CIO.
Provided by Christina
Categories Trusted Brands: Recipes and Tips Panasonic
Time P1DT26m
Yield 4
Number Of Ingredients 7
Steps:
- Combine chicken pieces, pesto, and lemon juice in a gallon-size resealable plastic bag; seal bag and toss to coat evenly. Marinate in the refrigerator for 24 hours.
- Thread chicken, tomatoes, and onion alternately onto skewers. Season with salt and pepper.
- Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
- Place the skewers into the grill pan and set the timer for 3 minutes.
- Turn skewers and cook another 3 to 4 minutes or until chicken is cooked through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Allow to rest for about 5 minutes.
Nutrition Facts : Calories 539.2 calories, Carbohydrate 28.4 g, Cholesterol 84.6 mg, Fat 31.5 g, Fiber 6.2 g, Protein 37.7 g, SaturatedFat 8.5 g, Sodium 584.8 mg, Sugar 9.8 g
CHICKEN KEBABS WITH GREEK YOGURT PESTO DIPPING SAUCE
What is it about eating food off of a stick that makes it so much fun? These savory lunchbox kebabs are sure to be a hit with your kiddos, plus they're nourishing and easy to make.
Provided by EA Stewart
Categories appetizer
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Divide the chicken, olives, tomatoes and cheese into 4 servings. Skewer the ingredients, alternating as desired. Store in the refrigerator until ready to serve.
- Combine the yogurt with the pesto in a small bowl, and stir well to combine. Store in the refrigerator until ready to serve with the chicken kebabs.
Nutrition Facts : Calories 356 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 85 milligrams, Sodium 731 milligrams, Carbohydrate 8 grams, Fiber 1 grams, Protein 41 grams
CHICKEN PESTO KABOBS
Make and share this Chicken Pesto Kabobs recipe from Food.com.
Provided by TattooedMamaof2
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- If using wooden skewers, soak them in water at least 20 minutes to prevent burning.
- Quarter the onion, and separate the layers. Put in a large ziploc or tupperware.
- Take out the "guts" from the pepper, and chop into 1" pieces. Put these in the same container as the onion.
- Remove any fat from the chicken and cut into 1-1.5" pieces. Throw in with the veggies. Drop in the pesto sauce and shake well to coat everything.
- Skewer the onion, pepper, chicken and tomatoes. Grill or Broil the kabobs for about 4 minutes per side.
Nutrition Facts : Calories 96, Fat 1.1, SaturatedFat 0.3, Cholesterol 34.2, Sodium 46.8, Carbohydrate 7.1, Fiber 1.8, Sugar 1.7, Protein 14.8
KABOBLESS CHICKEN AND VEGETABLES
As the primary caregiver for my grandma, I am trying to cook healthier for her. I am fascinated with Mediterranean cuisine. It is much easier to have chicken and vegetables off the kabob, which inspired this sheet-pan dinner. -Chelsea Madren, Fullerton, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine oil, vinegar, lemon pepper and Italian seasoning. Pour half the marinade into a separate bowl or shallow dish. Add chicken; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil. Drain chicken, discarding that marinade. Place squash, zucchini, carrot and tomatoes in pan in a single layer. Place chicken on top of the vegetables; pour reserved marinade over top. Cook until chicken is no longer pink and vegetables are tender, 45 to 60 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 305 calories, Fat 15g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 158mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
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