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Photo of Grilled Vegetable and Chicken Skewers with Creamy Pesto by WW

Grilled Vegetable and Chicken Skewers with Creamy Pesto

2
Points® value
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
Chunks of chicken and vegetables are tossed in a light, homemade pesto sauce, grilled and then served with more creamy pesto for dipping. If you have any leftovers, make a tasty sandwich by spooning the chicken and veggies (warmed or not) into pitas and drizzling them with the creamy pesto sauce.

Ingredients

Fresh basil

3 cup(s), lightly packed

Water

3 tbsp(s)

Fresh lemon juice

2 tbsp(s), or less to taste

Olive oil

2 tsp(s)

Garlic

2 clove(s), large

Table salt

¼ tsp(s)

Black pepper

⅛ tsp(s)

Crushed red pepper flakes

1 tsp(s)

Uncooked boneless skinless chicken breast

1¼ pound(s), cut in 16 chunks

Red bell pepper

1 large, cut in 16 chunks

Zucchini

1 medium, halved lengthwise, each half cut in 8 chunks

Red onion

1 medium, cut in 16 chunks

Light cream cheese

2 tbsp(s)

Grated Parmesan cheese

2 tbsp(s)

Instructions

  1. Add cream cheese and Parmesan cheese to mixture in blender; blend until smooth. Scrape creamy pesto into a serving bowl, cover and set aside for dipping sauce.
  2. Off heat, coat grill with cooking spray. Preheat grill to medium-high.
  3. Evenly divide chicken and vegetables among 8 skewers (if using wooden skewers, soak them in water 20 minutes prior to use to prevent charring).
  4. Grill skewers, turning as needed, until chicken is no longer pink in center, about 8-10 minutes.
  5. Remove skewers to a serving platter. Sprinkle with salt and pepper, if desired, and serve with creamy pesto dipping sauce.
  6. Serving size: 2 skewers and about 2 Tbsp sauce

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