Grilled Chicken Kabobs with Red Pepper Cilantro Pesto Recipe
These grilled chicken kabobs are fantastic for summertime dinners, but the real star of the show is the red pepper cilantro pesto!
Servings: 6 Servings
Calories: 213kcal
Ingredients
- 2 roasted bell peppers chopped (see How to: Roast a Bell Pepper)
- 3 tablespoons slivered almonds toasted
- 1 garlic clove chopped
- ⅓ cup chopped cilantro
- 3 tablespoons grated Parmesan cheese
- 1 ½ teaspoons freshly squeezed lime juice
- ¼ cup extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 pound boneless skinless chicken breast, cut into 1-inch cubes
- 6 green onions white parts only, cut into 1-inch pieces
Instructions
- Soak 6 wooden skewers in warm water for 30 minutes. Alternatively, use metal skewers (no soaking required).
- In the bowl of a food processor, combine the roasted red bell peppers, slivered almonds, garlic, cilantro, Parmesan cheese, and lime juice. Pulse until combined.
- While the food processor is running, slowly pour in the olive oil. Season with salt and pepper.
- Place the chicken in a medium bowl and toss with half of the pesto. Cover and let rest for 30 minutes.
- Preheat the grill to medium heat and lightly brush the grill with oil.
- Thread the chicken onto the skewers, alternating with the green onion pieces.
- Grill until the chicken is just cooked through, 2 to 3 minutes per side.
- Serve with the remaining pesto.
Notes
Weight Watchers Points: 6 (Points+), 5 (Old Points)
Nutrition
Serving: 1Kabob + 2 tablespoon Pesto | Calories: 213kcal | Carbohydrates: 3g | Protein: 18g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 51mg | Sodium: 394mg | Potassium: 366mg | Fiber: 1g | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 9.7mg | Calcium: 58mg | Iron: 0.8mg