Grilled Pesto Chicken & Veggie Kebabs
Ingredients
- 3 Boneless, Skinless Chicken Breasts cut in 1" pieces
- 4 tbsp Pesto
- 1 pint Grape Tomatoes
- 16 oz Mushrooms halved
- 2 tbsp Balsamic Vinegar
- 1 tbsp Garlic chopped
- 1 tbsp Low Sodium Soy Sauce
Instructions
Prepare the Chicken:
- Cut the chicken breasts into 1" pieces and place into a large bowl. Add the pesto to the chicken. Mix and refrigerate for 2 hours.
Prep the Veggies:
- 20 minutes before you're ready to grill clean and cut the mushrooms in half. Put the mushrooms in a mixing bowl with the balsamic vinegar, garlic, and soy sauce. Mix and let marinate for 20 minutes.
- Place the grape tomatoes in a grill safe pan. Once the mushrooms are done marinating pour the remaining marinade over the tomatoes and mix.
Let's Grill!
- Remove the chicken from the refrigerator and put on skewers. Do the same to the mushrooms.
- Place the chicken (15 minutes or until chicken is no longer pink), mushrooms (5 minutes), and tomatoes (15 minutes or until blistered) on the grill. Once they are done remove from grill and serve with a salad.