what to eat!

Chicken Kebabs with Creamy Pesto 



2 teaspoons grated lemon rind

4 teaspoons fresh lemon juice, divided

2 teaspoons bottled minced garlic

2 teaspoons olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

8 (1-inch) pieces yellow bell pepper

8 cherry tomatoes

1 pound skinless, boneless chicken breasts, cut into 1-inch pieces

1 small red onion, cut into 8 wedges

Cooking spray

2 tablespoons plain low-fat yogurt

2 tablespoons reduced-fat sour cream

1 tablespoon commercial pesto


Preheat broiler.

  1. Combine rind, 1 tablespoon juice, garlic, oil, salt, and pepper. Toss with bell pepper, tomatoes, chicken, and onion. Thread vegetables and chicken onto 4 (12-inch) skewers. Place skewers on a broiler pan coated with cooking spray. Broil 12 minutes or until chicken is done, turning occasionally.
  2. Combine 1 teaspoon juice, yogurt, sour cream, and pesto. Serve sauce with kebabs.

Yield: 4 servings (serving size: 1 kebab and 1 tablespoon sauce)


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