Chicken ‘n’ Veggie Kabobs

Name: Chicken 'n' Veggie Kabobs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 kabobs.
Ingredients: 1 pound boneless skinless chicken breasts, cut into 1-inch cubes; 1 cup Italian salad dressing, divided; 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

13 reviews

Test Kitchen Approved

Total Time

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

Makes

8 kabobs

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

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

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Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 cup Italian salad dressing, divided
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.

Nutrition Facts

2 each: 445 calories, 30g fat (4g saturated fat), 63mg cholesterol, 1169mg sodium, 18g carbohydrate (12g sugars, 4g fiber), 26g protein.

Chicken ‘n’ Veggie Kabobs

Total Time

Makes

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Ingredients

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