Low FODMAP Basil Pesto Chicken Skewers
Grilled chicken skewers are a summer staple, but most store-bought or restaurant versions rely on garlic cloves and onion-heavy marinades that can wreak havoc on a sensitive gut. This version solves that problem elegantly by swapping in garlic-infused oil, which delivers all that deep, savory flavor without the fructans that cause trouble. The pesto comes together in a blender in under a minute — fresh basil, walnuts, Parmesan, and a squeeze of lemon — and it does double duty as both a marinade and a finishing sauce. Walnuts keep the portion gut-friendly at just one tablespoon per serving, well within safe limits, so you're not sacrificing richness for comfort. The chicken gets tossed in a few spoonfuls of pesto and left to marinate before hitting a screaming-hot grill, where it picks up golden char and those satisfying grill marks in about ten minutes. A final drizzle of the reserved pesto and a squeeze of fresh lemon over the platter makes this feel genuinely restaurant-worthy. Serves four, and honestly, everyone at the table will want seconds.
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Learn more →Ingredients
4 servings
For the pesto
- ¼ cup garlic-infused oil
- 2 cups fresh basil leaves, packed
- ¼ cup walnuts
- ½ cup finely grated parmesan cheese
- 2 tbsp fresh lemon juice
- ½ tsp salt
- ¼ tsp black pepper
For the skewers
- 1 ½ lb boneless, skinless chicken breasts, cut into 1 ½-inch cubes
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For serving
- lemon wedges, for serving
- fresh basil leaves, for serving (optional)
Instructions
- 1
If using wooden skewers, submerge them in water for at least 30 minutes so they don't scorch on the grill.
- 2
Combine the basil leaves, walnuts, Parmesan, lemon juice, salt, and black pepper in a blender or food processor. Pulse 5–6 times until coarsely chopped. With the motor running, stream in the garlic-infused oil and blend until the pesto is smooth with a few flecks of basil remaining, about 30 seconds. Taste and adjust salt if needed.
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