Ingredients
- ½ cup basil pesto
- 2 Tbsp olive oil
- 1 lemon - juiced
- 1 lb chicken breasts - cut into 1-inch pieces
- 1 pint cherry tomatoes
- Salt and pepper - to taste
- 2 Tbsp fresh basil - chopped (garnish)
Mozzarella Balls
- ½ cup mini mozzarella balls
- 2 Tbsp pesto
- Optional: 1 tsp lemon zest, red pepper flakes, balsamic glaze for finishing
Instructions
- Whisk pesto, olive oil, and lemon juice. Add chicken, season, and marinate at least 1 hour (up to overnight).
- Soak wooden skewers for 30 minutes if using. Preheat grill to high (~425°F) and oil grates.
- Thread skewers: 2 chicken pieces, 1 tomato—repeat.
- Grill 3 minutes per side, then 2 more minutes, or until chicken reaches 165°F.
- Rest 3–5 minutes. Toss mozzarella with pesto and spoon over skewers; garnish with basil.
Recipe Notes:
- Marinate longer (up to overnight) for a bigger pesto flavor.
- Even 1-inch chicken cubes = even cooking and better char.
- Soak wooden skewers so they don’t burn on the grill.
- Clean, oiled grates + high heat give you that golden sear.
- Rest 3–5 minutes so juices redistribute and chicken stays tender.
Nutrition Info
Calories: 267kcal | Carbohydrates: 7g | Protein: 20g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 343mg | Potassium: 478mg | Fiber: 1g | Sugar: 3g | Vitamin A: 965IU | Vitamin C: 29mg | Calcium: 89mg | Iron: 1mg
The nutritional information provided is an estimate and is per serving.
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