Shelly's Recipe

PESTO CHICKEN & VEGETABLE KEBABS

Category: Kabobs/Kebobs/Skewers

1/4 cup refrigerated pesto with basil
Grated lemon peel from 1 lemon
Juice from 1/2 lemon
1/2 lb boneless, skinless chicken breast halves cut into 1-inch pieces
1/2 lb assorted vegetables (cherry tomatoes, bell pepper cubes, zucchini wedges, button mushrooms and/or eggplant cubes)
4 (10-inch) skewers

Combine pesto, lemon peel and lemon juice in large, resealable plastic bag. Add chicken and vegetables; seal. Marinate in refrigerator for 1 hour. Thread chicken and vegetables alternately on skewers; discard any remaining marinade.

Preheat grill or broiler. (Place kebabs on baking sheet if broiling.) Grill or broil for 5 minutes; turn over. Grill or broil for an additional 3 minutes or until vegetables are tender and chicken is cooked through. Season with salt and ground black pepper, if desired.

NOTE: If using wooden skewers, soak in water for 30 minutes before threading.
Serving Size: 4