Pesto Chicken Skewers with Pesto Sauce
Prep time
Cook time
Total time
Recipe type: Entertaining
Makes: 10 Appetizer portions
  • Bamboo skewers
  • 1 pound boneless, skinless chicken breasts
  • 2 yellow squash
  • 1 large zucchini
  • 16 ounces small white (button) mushrooms
  • 1 batch Pesto Sauce, divided (see page 251)
  1. Soak the bamboo skewers in water for 1 hour before preparing (to prevent charring).
  2. Preheat a grill or grill pan to high heat.
  3. Chop the chicken breasts, yellow squash, and zucchini into uniform 1-inch cubes.
  4. 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.
  5. Brush the skewers with ½ of the Pesto Sauce.
  6. 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.
  7. Using a clean brush, brush the remaining ½ of the Pesto Sauce over the cooked skewers before serving.
Perfect Portion Pesto Chicken Skewers

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