ROSEMARY-LEMON CHICKEN AND VEGETABLE KEBABS
Serves 6.
Note: Top off the meal with fruit kebabs. Thread your favorite fruits onto a skewer, drizzle lightly with honey and roll in crunchy granola. Vanilla yogurt, sweetened with a touch of honey and orange zest, makes a great dipper. From Meredith Deeds.
• 18 wooden skewers
• 1/4 c. fresh lemon juice
• 3 tbsp. extra-virgin olive oil
• 3 tbsp. chopped fresh rosemary
• 3 garlic cloves, minced
• 2 tsp. grated lemon zest
• 3/4 tsp. salt
• 1/2 tsp. black pepper
• 11/2 lb. skinless, boneless chicken breast, cut into 3/4 -in. pieces
• 2 medium zucchini, cut into 1-in. pieces
• 2 medium yellow squash, cut into 1-in. pieces
• 1 red onion, cut into 1-in. pieces
• 2 red bell peppers, cut into 1-in. pieces
Directions
Soak the skewers in water for at least 30 minutes. Whisk together the lemon juice, oil, rosemary, garlic, lemon zest, salt and pepper in a small bowl. Divide between 2 large plastic bags. Add the chicken to one bag and the vegetables to the other. Seal, then turn the bags several times to coat the chicken and vegetables with the marinade. Let marinate for 30 minutes.
Prepare grill.
Thread chicken onto 6 skewers and the vegetables onto the remaining 12 skewers. Place kebabs on grill rack, and grill 10 to 12 minutes or until chicken is just done and veggies are crispy tender, turning once.
Nutrition information per serving:
Calories220Fat8 gSodium220 mg
Carbohydrates9 gSaturated fat2 gCalcium44 mg
Protein28 gCholesterol70 mgDietary fiber3 g
Diabetic exchanges per serving: 2 vegetable, 3 lean meat.