(Per 2 Kabobs)

250 Calories

2g Carbs

7g Fat

42g Protein

0g Sugar

2 protein servings


Serves 5

2 lbs chicken breast

1 cup fresh basil leaves

2 TBS olive oil

2 TBS coconut milk

1 tsp minced garlic

1/4 tsp sea salt

1 TBS nutritional yeast (parmesan if you are ok with dairy)

2 bell peppers 10 kabob sticks


  • Begin by cutting chicken breast into cubed pieces big enough to stay on a kabob stick. With 2 lbs of meat, I got about 40 pieces.

  • In a blender or food processor, mix basil, olive oil, coconut milk, sea salt, nutritional yeast, and garlic.

  • Blend until you get a creamy marinade.

  • Place chicken and pesto in a plastic baggie, shake until chicken is fully coated and marinate in refrigerator for at least 45 minutes.

  • Set oven to 400 and line a baking sheet with aluminum foil. Cut bell pepper into big enough squares to stay on kabobs.

  • Stack each kabob with 4 pieces of chicken and 3 peppers.

  • Cook for 20 minutes, flip and bake another 15. Allow to cool and enjoy!