Grilled pesto chicken and tomato kabobs are light, healthy and absolutely delish!

 By Julie Brinkley

If you still have a little summer in your step, this recipe for grilled pesto chicken and tomato kabobs is for you!

They are light, easy to make and absolutely delish!

Click here to watch a video on how to make it.

This recipe makes three servings.

Enjoy!

WHAT YOU NEED

1 cup fresh basil, chopped

1 clove garlic

1/4 cup grated parmesan 

¼ tsp kosher salt

¼ tsp pepper

3 tsp olive oil

1 lb. skinless chicken breast, cut into 1-inch cubes

cherry tomatoes

HOW TO MAKE IT

In a food processor, blend basil, garlic, parmesan cheese, salt and pepper until smooth; slowly add olive oil while pulsing.

Combine raw chicken with pesto and marinate a few hours in bowl.

Soak wooden skewers in water at least 30 minutes (or use metal ones to avoid this step).

Beginning and ending with chicken, thread chicken and tomatoes onto eight pairs of skewers.

Heat grill over medium heat and spray grates lightly with oil.

Place the chicken on the hot grill and cook three to four minutes; turn and continue cooking until chicken is cooked through.