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Chicken 'n' Veggie Kabobs

Chicken 'n' Veggie Kabobs
I threw this recipe together for a party, and it was a huge success. Everyone commented on the meat's tenderness. —Becky Wiesmore, Rochester, New York
4 ServingsPrep: 20 min. + marinating Cook: 15 min.

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 cup Italian salad dressing, divided
  • 1/4 cup olive oil
  • 1 teaspoon garlic salt
  • 1/2 teaspoon dried rosemary, crushed
  • 1 medium zucchini, cut into 1/2-inch slices
  • 1 yellow summer squash, cut into 1/2-inch slices
  • 2 medium onions, quartered
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 2 cups cherry tomatoes

Directions

  • In a small resealable plastic bag, combine chicken and 1/2 cup salad
  • dressing. Seal bag and turn to coat; refrigerate for 15 minutes.
  • Meanwhile, in a large resealable plastic bag, combine the oil,
  • garlic salt and rosemary; add vegetables. Seal bag toss to coat.
  • Drain and discard marinades. On eight metal or soaked wooden skewers,
  • alternately thread chicken and vegetables.
  • Grill kabobs, uncovered, over medium-hot heat for 12-15 minutes or
  • until juices run clear, turning and basting occasionally with
  • remaining salad dressing. Yield: 8 kabobs.
Nutrition Facts: 2 kabobs equals 445 calories,
© Taste of Home 2013

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Chicken 'n' Veggie Kabobs (continued)

Nutrition Facts: 30 g fat (4 g saturated fat), 63 mg cholesterol, 1,169 mg sodium, 18 g carbohydrate, 4 g fiber, 26 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013