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4.67 from 3 votes

Cold Pesto Chicken Skewers

This cold pesto chicken recipe is so simple and SO tasty, but the quality of your ingredients is key, so make sure to use all fresh ingredients.
You’ll require a food processor, skillet, medium-sized mixing bowl and 10-15 4 inch skewers for this recipe.
Prep Time20 mins
Cook Time10 mins
Resting time2 hrs
Total Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: low-carb, pesto, picnic food
Servings: 12 Skewers
Calories: 116kcal
Author: Genevieve Morrison


For the pesto

  • 1 cup fresh basil - packed
  • 1.5 tbsp. olive oil
  • 1/4 cup fresh grated pecorino romano cheese - packed
  • 1/4 cup mix of almond and pepitas (pumpkin seeds)
  • 1 tbsp. white balsamic vinegar

For the chicken

  • 3 organic chicken breasts
  • Garlic powder
  • Salt & pepper
  • 1 tbsp. Kerry Gold or organic butter


  • Cut your chicken into bite-size pieces. Add a tbsp. of butter to your pan and cook your chicken until perfectly brown, about 10 minutes. If your skillet isn’t large, you may have too cook your chicken in 2 batches. When they’re close together in the pan, too much liquid releases and they don’t brown properly.
  • When your chicken is just about finished, sprinkle with salt, pepper and a dash of garlic powder. Toss chicken in the pan to fully season.
  • Refrigerate chicken for at least 2 hours or until cold.
  • Make your pesto. Place basil, olive oil, cheese, almonds, pepitas and balsamic vinegar in a food processor and grind until fully chopped and mixed.
  • Pour pesto over chicken in a mixing bowl and mix till fully coated.
  • Skewer 3 or 4 pieces onto sticks. Serve cold.


Serving: 1Skewer | Calories: 116kcal | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 99mg | Potassium: 235mg | Vitamin A: 160IU | Vitamin C: 1.1mg | Calcium: 36mg | Iron: 0.4mg