Chicken Pesto Skewers

Nov 02, 2018

Chicken Pesto Skewers

Marinara is a standard in most pasta dishes, but pesto isn’t just healthier — it’s actually even more prevalent in Italy! As the story goes, pesto was discovered on accident by an Italian chef in the 16th century when he was baking and realized he had no tomatoes. To substitute for consistency and flavor, he took some pine nuts on his land, crushed them up, and threw them into the tasty concoction!

In a cultural blend of Italian and Southern Mediterranean cooking, this dish combines pesto with chicken skewers for a tasty lunchtime treat!


  • 3 tbsp jarred pesto
  • 1 lb. boneless skinless chicken tenderloin, cut into 1 1/2-inch pieces
  • 2 cups cherry tomatoes
  • 12 leaves fresh basil, optional


  1. Heat grill to medium high heat. Toss jarred pesto with chicken and tomatoes until coated.
  2. Thread chicken and tomatoes alternatively onto skewers, incorporating 3-4 leaves of fresh basil to each skewer. (If using wooden skewers, be sure to soak for 30 minutes before using).
  3. Grill about 5 minutes per side until chicken is done.


Serves 8.

Nutritional Analysis Per Serving
Calories 115
Total Fat 8 g
Saturated Fat 0 g
Cholesterol 25 mg
Sodium 350 mg
Carbohydrates 5 g
Sugars 0 g
Dietary Fiber 1 g
Protein 25 g


This recipe comes courtesy of Delish recipes, and was written up by Lauren Miyashiro.


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