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Light Chicken Kabobs

Margaret Balley of Coffeeville, Mississippi shares her flavorful recipe for Light Chicken Kabobs. "They're easy to make ahead and grill in less than 30 minutes," raves Margaret.

6 ServingsPrep: 15 min. Grill: 15 min.

Ingredients

6 boneless skinless chicken breast halves (4 ounces each)
2 large green peppers, cut into 1-1/2 inch pieces
2 large onions, cut into 18 wedges
18 medium fresh mushrooms
1 bottle (8 ounces) low-fat Italian salad dressing
1/4 cup light soy sauce
1/4 cup Worcestershire sauce
2 tablespoons lemon juice

Directions

Cut each chicken breast half into three lengthwise strips. Place the
chicken in a large resealable plastic bag. Place the green peppers,
onions and mushrooms in another large resealable plastic bag.
In a large bowl, combine the salad dressing, soy sauce,
Worcestershire sauce and lemon juice. Remove 1/3 cup; cover and
refrigerate. Divide the remaining salad dressing mixture between the
chicken and the vegetables; seal both bags and turn to coat.
Refrigerate 4 hours or overnight, turning occasionally.
Drain and discard marinade from chicken and vegetables. Alternately
thread chicken and vegetables on 18 metal or soaked wooden skewers.
Grill over medium heat for 12-15 minutes or until chicken juices run
clear, turning and basting with reserved marinade occasionally.
Yield: 6 servings.

2 of 2

Light Chicken Kabobs (continued)

Nutrition Facts: One serving equals 3 lean meat, 2 vegetable; also 210 calories, 673 mg sodium, 74 mg cholesterol, 13 gm carbohydrate, 29 gm protein, 4 gm fat.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.