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