Pesto Chicken and Veggie Skewers

1Ingredients

• 1.5 poundBoneless, skinless chicken breasts
• 0.5 cupStore-bought or homemade pesto
• 2 largeBell peppers (red, yellow, or orange), cut into 1-inch pieces
• 1 mediumZucchini, cut into 1-inch rounds or half-moons
• 1 mediumRed onion, cut into 1-inch pieces
• 1 pintCherry tomatoes
• 1 tablespoonOlive oil
• 0.5 teaspoonSalt
• 0.3 teaspoonBlack pepper

2Instructions

1. 1

   Cut the chicken breasts into 1-inch cubes. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

   ⏱ 10 min
2. 2

   In a large bowl, combine the cubed chicken, bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle with olive oil, sprinkle with salt and pepper, then add the pesto. Toss everything together until the chicken and vegetables are evenly coated. Let marinate for at least 10 minutes at room temperature, or up to 30 minutes in the refrigerator.

   ⏱ 10 min
3. 3

   Thread the marinated chicken and vegetables onto the skewers, alternating between chicken and different vegetables for a colorful presentation. Don't overcrowd the skewers.

   ⏱ 5 min
4. 4

   Preheat your grill to medium-high heat. Lightly oil the grill grates. Place the skewers on the hot grill and cook for 10-14 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender-crisp and slightly charred. The internal temperature of the chicken should reach 165°F (74°C).

   ⏱ 12 min
5. 5

   Remove the skewers from the grill and let rest for a few minutes before serving. Enjoy hot with a side of rice or a fresh salad.

   ⏱ 2 min