3 Ingredient Baked Chicken | You'll Love These Pesto Chicken Skewers

Pesto chicken kabobs in the oven

I’m not even sure this qualifies as a “recipe” - it’s literally 3 ingredients. But apart from these magical peanut butter cookies - this is my second favorite 3 ingredient recipe.

Chicken, pesto & tomatoes - easy as 1, 2, 3.

I’m all about keeping things easy - so we’re using store bought pesto for this recipe but feel free to make your own if you’re a purist. You can use any sort of boneless chicken here - breasts, tenderloins or thighs.

Generally speaking, chicken thighs are more forgiving and not as prone to drying out like breasts sometimes do - but you do you.

• Using a sharp knife and a clean cutting board, cut the chicken into cubes of roughly the same shape and slightly larger than your tomatoes. Remove any weird ligament pieces you see as you’re cutting.

• Pour half a jar of pesto sauce into a shallow bowl and then add your chunks of chicken. Cover and let marinate for at least half an hour up to overnight. Reserve the remaining pesto and keep away from the raw chicken.

• Preheat the oven to 400ºF and line a baking sheet with parchment paper

• Soak wooden skewers in a water for about 10 minutes before you start to assemble the kabobs.

• Take a skewer and thread through the center of your marinated chicken, followed by a tomato and continue the pattern down the length of the skewer and end with a tomato to help hold everything on.

• Space skewers evenly on the baking sheet and place in the preheated oven.

• Bake for 12-15 minutes or until the internal temp reaches 165ºF

• Brush kabobs with remaining pesto

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It’s a great way to help cover costs while I’m working out various ways to serve you. 💕

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What to serve with pesto chicken?

• Serve skewers with your green veggie of choice - salad, roasted asparagus or broccoli. Drizzle it all with pesto and maybe a sprinkle of parmesan.

• Warm pita bread in the microwave, brush with pesto add spinach, chicken, tomatoes & feta

• Add (along with the remaining pesto) to cooked pasta - hot or cold! Try add ins like olives, feta, balsamic vinegar or parmesan.

Easy Chicken Pesto Kabobs

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Yield: 4-6

Author: Jamie Riene

Prep time: 10 MinCook time: 15 MinInactive time: 30 MinTotal time: 55 Min

Ingredients

• 2lbs of chicken breast - cut into 1” chunks
• 1 pint of grape or cherry tomatoes
• 8oz jar of pesto

Instructions

1. Cut chicken into 1” chunks - remove any weird chicken pieces
2. Add to a bowl and thoroughly cover with pesto - reserving a small amount
3. Combine well, cover and place in the fridge for at least 30 minutes - overnight is best
4. Preheat oven to 400
5. Soak wooden skewers in water for a few minutes to avoid charring in the oven
6. Thread tomatoes and chicken on skewers
7. Bake 15 minutes or until chicken reaches internal temp of 165
8. Transfer skewers to a plate, brush with remaining pesto and serve

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