Vegetable Chicken Kabobs Recipe

Vegetable Chicken Kabobs Recipe
Vegetable Chicken Kabobs Recipe photo by Taste of Home
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Vegetable Chicken Kabobs Recipe

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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.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.

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

Nutritional Facts

1 each: 285 calories, 16g fat (2g saturated fat), 63mg cholesterol, 108mg sodium, 13g carbohydrate (8g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3-1/2 lean meat, 3 fat, 2 vegetable.

  • 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
  1. 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.
  2. 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.
Originally published as Vegetable Chicken Kabobs in Cooking for 2 Summer 2007, p16

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