Cut the boneless, skinless chicken breasts into 1 inch cubes. In a large resealable bag, combine chicken and 3/4 cup pesto. Marinate for 1 hour or overnight.

trim the zucchini and slice lengthwise with a wide vegetable peeler or mandolin.

Preheat grill to medium high heat.

Drain the chicken from the pesto.

Thread the cherry tomatoes, zucchini in a ribbon like pattern, then chicken onto skewers. Repeat until skewer is filled.

Add kebobs to grill, cook gently turning halfway through for about 10-12 minutes or until internal temperature of the chicken reaches 165°F. Season with salt and pepper to taste.

Serve immediately.