Pesto Chicken & Summer Squash Skewers

If your garden is anything like mine, it is bursting with zucchini & yellow squash!  I am constantly trying to come up with new ways to use up those fresh vegetables.  This meal is incredibly simple, especially if you use store bought pesto.  Easy peasy & full of flavor!  What more could you want?  Try this dish with my favorite Garlic Parmesan Orzo & you will not be sorry!

Pesto Chicken & Summer Squash Skewers

Recipe by: Amber (Dessert Now, Dinner Later!)

• 2 boneless skinless chicken breasts
• 1 zucchini
• 1 yellow squash
• 1/2 cup prepared pesto (I just used store-bought Classico Basil Pesto Sauce)
• Salt & Pepper

1. Cut the chicken, zucchini, & yellow squash into 1/2-inch to 1-inch cubes/pieces.  Put into a large bowl. (I did the chicken smaller & the zucchini/squash bigger because the chicken takes longer to cook than the veggies & you don't want to over-cook the zucchini/squash.)
2. Season with salt & pepper & add the pesto.  Toss to coat all the chicken & vegetables in the pesto sauce. 
3. Skewer chicken & vegetables onto pre-soaked bamboo/wooden skewers leaving a tiny gap between each piece for more even cooking.  
4. Grill on medium heat for 4-5 minutes each side; turning once.  Cook until chicken is no longer pink.

If your garden is anything like mine, it is bursting with zucchini & yellow squash!  I am constantly trying to come up with new ways to use up those fresh vegetables.  This meal is incredibly simple, especially if you use store bought pesto.  Easy peasy & full of flavor!  What more could you want?  Try this dish with my favorite Garlic Parmesan Orzo & you will not be sorry!

Pesto Chicken & Summer Squash Skewers

Recipe by: Amber (Dessert Now, Dinner Later!)

• 2 boneless skinless chicken breasts
• 1 zucchini
• 1 yellow squash
• 1/2 cup prepared pesto (I just used store-bought Classico Basil Pesto Sauce)
• Salt & Pepper

1. Cut the chicken, zucchini, & yellow squash into 1/2-inch to 1-inch cubes/pieces.  Put into a large bowl. (I did the chicken smaller & the zucchini/squash bigger because the chicken takes longer to cook than the veggies & you don't want to over-cook the zucchini/squash.)
2. Season with salt & pepper & add the pesto.  Toss to coat all the chicken & vegetables in the pesto sauce. 
3. Skewer chicken & vegetables onto pre-soaked bamboo/wooden skewers leaving a tiny gap between each piece for more even cooking.  
4. Grill on medium heat for 4-5 minutes each side; turning once.  Cook until chicken is no longer pink.