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Pesto Chicken and Veggie Kabobs

Dani
These chicken and veggie kabobs are paleo, gluten-free, keto and low-carb. They take a bit of prep but are quick to cook and leave next to no mess because you’re just grilling them! Such a perfect recipe for summertime.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course dinner
Cuisine American
Servings 4 people
Calories 301 kcal

Ingredients
  

  • 2 chicken breasts
  • 2 orange or yellow bell pepper
  • 1 large red onion
  • 1/2 cup basil leaves
  • 1/3 cup olive oil
  • 1 large garlic clove
  • 1/4 cup parsley leaves
  • 6 metal or wooden skewers

Instructions
 

  • Blend the olive oil, garlic clove, basil and parsley in a blender until smooth.
  • Chop the onion and bell pepper into one inch cubes to put on the skewers. Set aside in a bowl.
  • Chop the chicken into one inch cubes and put in a separate bowl.
  • Pour half of the pesto over the chicken and half over the veggies. Toss to combine.
  • Add a pepper, an onion and a piece of chicken to the skewer. Repeat until the skewers are full.
  • Add each skewer to the grill, on medium high heat.
  • At ten minutes, flip the skewers. Check on them depending on the heat of your grill, mine doesn't get incredibly hot.
  • Flip the skewers and cook for ten more minutes.

Notes

Feel free to use sliced summer squash/zucchini or baby corn instead of or along with bell peppers. 

Nutrition

Calories: 301kcal
Keyword chicken skewers with pesto, chicken with pesto, marinated chicken skewers
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