Vegetable Chicken Kabobs Recipe

Vegetable Chicken Kabobs Recipe photo by Taste of Home

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This colorful kabob recipe from Elaine Anderson of Aliquippa, Pennsylvania makes just enough for two. “It's a delicious and easy way to serve the vegetables from our garden,” says Elaine.

This recipe is:

Quick

Diabetic Friendly

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Vegetable Chicken Kabobs Recipe

Prep: 15 min. + marinating Grill: 10 min.

Yield: 2 Servings

15 10 25

Ingredients

2 tablespoons canola oil
1 tablespoon lemon juice
1 tablespoon apricot jam
1/2 teaspoon reduced-sodium soy sauce
1/4 teaspoon garlic powder
1/2 pound boneless skinless chicken breast, cut into 1-inch cubes
6 cherry tomatoes
1 medium green pepper, cut into 1-inch pieces

Directions

In a large resealable plastic bag, combine the first five ingredients; add chicken. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally.
Drain and discard marinade. On two metal or soaked wooden skewers, alternately thread chicken, tomatoes and green pepper. Grill, covered, over medium heat for 5-7 minutes on each side or until juices run clear. Yield: 2 servings.

Nutritional Facts 1 kabob equals 285 calories, 16 g fat (2 g saturated fat), 63 mg cholesterol, 108 mg sodium, 13 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3-1/2 lean meat, 3 fat, 2 vegetable.

Originally published as Vegetable Chicken Kabobs in Cooking for 2 Summer 2007, p16