Pesto Chicken & Tomato Skewers

• servings: 4 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

6 boneless skinless chicken thighs or 3 chicken breasts (500 grams)

1 1/2 cups cherry tomatoes

3 cloves garlic

1 cup basil

1/3 cup pine nuts

1 tbsp lemon juice

1/4 tsp salt

1/2 tsp pepper

1/3 cup olive oil

Directions

Cut the chicken into 1 inch cubes and place in a zip loc bag.

Combine the ingredients for the pesto in a food processor and pulse until smooth. Place 1/3 of the pesto in a container and place in the fridge for later. Pour the remaining 2/3 of the pesto in with the chicken and leave to marinate for minimum 1 hour but preferably overnight.

Soak 6 wooden skewers in water for a minimum of 30 minutes (skip this step if you are using metal skewers)

Preheat the grill to medium high heat.

Thread the skewers alternating between a chunk of chicken and a cherry tomato. Place the skewers on the BBQ and spoon any of the remaining pesto from the bag over the chicken. Make sure you do this right after placing the raw chicken on the grill so there is no risk of cross contamination.

Cook the chicken for approximately 8-10 minutes turning frequently until fully cooked through. Serve the skewers with the remaining 1/3 of the pesto.

Nutrition

• Calories: 638 kcal
• Total Fat: 35 g
• Saturated Fat: 5 g
• Unsaturated Fat: 25 g
• Trans Fat: 1 g
• Cholesterol: 217 mg
• Sodium: 546 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 74 g