Soak the bamboo skewers in water for 1 hour before preparing (to prevent charring).
Preheat a grill or grill pan to high heat.
Chop the chicken breasts, yellow squash, and zucchini into uniform 1-inch cubes.
Thread a cube of chicken onto a soaked skewer, then a cube of yellow squash, a whole mushroom, and finally a cube of zucchini. Repeat to thread another set of the ingredients on the same skewer. Finally, add a third cube of chicken to top the skewer off. Repeat until you’ve made 10 skewers and you are out of cubed ingredients.
Brush the skewers with ½ of the Pesto Sauce.
Place the pesto skewers on the grill, and cook for 5 minutes. Flip, and cook for an additional 3 minutes on the opposite site, just until the vegetables are tender and slicing into a cube of chicken reveals no pink.
Using a clean brush, brush the remaining ½ of the Pesto Sauce over the cooked skewers before serving.
HELPFUL TIP: These can also be cooked under a broiler set to high by placing the oven rack in the second-highest position. Broil for 10 minutes, flipping halfway through.
Serving size: 1 skewer Calories: 100
Recipe by The Perfect Portion at https://theperfectportion.com/2016/05/pesto-chicken-skewers-with-pesto-sauce/