Tuesday, August 31, 2010
Chicken Kebabs with Creamy Pesto
From Cooking Light, September 2010
2 tsp grated lemon rind
2 tsp lemon juice, divided
2 tsp bottled minced garlic
2 tsp olive oil
1/2 tsp salt
1/4 tsp black pepper
8 1-inch pieces yellow bell pepper
8 cherry tomatoes (I only had grape tomatoes, so I just used more than 8)
1 lb boneless, skinless chicken breast cut into 1-inch pieces
1 small red onion, cut into 8 wedges
2 TBS low-fat plain yogurt
2 TBS low-fat sour cream
1 TBS commercial pesto
Combine rind, 1 tsp lemon 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 broiler pan coated with cooking spray. Broil 12 minutes or until chicken is done, turning occasionally.
Combine 1 tsp lemon juice, yogurt, sour cream, and pesto. Serve sauce with kebabs.
Yield: 4 servings (1 kebab + sauce)
This was very easy and very tasty. It looks impressive for a weeknight meal, but really takes no time at all. I like that it's a fast way to combine protein and veggies without a lot of work. I was a little hesitant when I tasted the sauce by itself, but it was very good with the meat and vegetables. I used pesto that Patrick brought back from one of his port visits during his last deployment.
Cooking Light suggests that 1 kebab is enough for a serving, and it was for me. However, Patrick ate 2 of them which means no leftovers for both of us. Next time I'll probably double the recipe so we can eat them again another night.