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Chicken 'n' Veggie Kabobs Recipe

Chicken 'n' Veggie Kabobs Recipe photo by Taste of Home

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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

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Chicken 'n' Veggie Kabobs Recipe

Prep: 20 min. + marinating Cook: 15 min.

Yield: 4 Servings

20 15 35

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 cup Olive Garden Signature Italian Dressing, divided

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Light & Creamy Italian Dressing

The salad dressing you love at Olive Garden is now available to use at home on salads, sandwiches, veggies and more!

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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.

Nutritional Facts 2 kabobs equals 445 calories, 30 g fat (4 g saturated fat), 63 mg cholesterol, 1,169 mg sodium, 18 g carbohydrate, 4 g fiber, 26 g protein.

Originally published as Chicken 'n' Veggie Kabobs in Simple & Delicious July/August 2009, p44

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Chicken 'n' Veggie Kabobs

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(11-13) of 13 reviews

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Reviewed on Apr. 25, 2010 by saschlos

So simple, so delicious!!

Reviewed on Jul. 30, 2009 by Gabrielle Schroader

Excellent! I also let the chicken and veggies marinate a little longer. I think the Italian dressing really adds flavor! I served it with brown rice for a wonderfully tasty and healthy dinner. (I may be a little slow, but I thought the prep time was longer than 20 min, more like 40 by the time I skewered everything.)

Reviewed on Jun. 21, 2009 by badkitty

These were so good and smelled fabulous on the grill. They were bursting with flavor and the chicken was so juicy and tender! I added some minced garlic and lemon juice to the Italian dressing. I let the chicken/veggies marinate in the fridge for 3-4 hours before skewering and grilling them instead of just the 15 minutes. I served them with rice pilaf and sourdough rolls-yum!

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