Honey Rosemary Chicken Kabobs for Two Recipe

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Honey Rosemary Chicken Kabobs for Two Recipe
Honey Rosemary Chicken Kabobs for Two Recipe photo by Taste of Home
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Honey Rosemary Chicken Kabobs for Two Recipe

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These tender kabobs are full of savory rosemary flavor, yet they're low in fat and sodium. I found the original recipe in a magazine, then adjusted it to suit our tastes. —Elisabeth Corcimiglia Byron, New York
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

  • 3 tablespoons honey
  • 2 tablespoons lemon juice
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 8 cherry tomatoes
  • 1 small zucchini, cut into 1-inch pieces
  • 1/2 cup cubed fresh pineapple

Directions

In a small bowl, combine the first four ingredients. Pour 3 tablespoons marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade.
Drain and discard marinade from chicken. On four metal or soaked wooden skewers, alternately thread the chicken, vegetables and pineapple.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until chicken is no longer pink, turning and basting frequently with reserved marinade. Yield: 2 servings.
Originally published as Honey Rosemary Chicken Kabobs for Two in Cooking for 2 Newsletter 2009, p7/09

Nutritional Facts

2 each: 215 calories, 3g fat (1g saturated fat), 63mg cholesterol, 68mg sodium, 24g carbohydrate (20g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

  • 3 tablespoons honey
  • 2 tablespoons lemon juice
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 8 cherry tomatoes
  • 1 small zucchini, cut into 1-inch pieces
  • 1/2 cup cubed fresh pineapple
  1. In a small bowl, combine the first four ingredients. Pour 3 tablespoons marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade.
  2. Drain and discard marinade from chicken. On four metal or soaked wooden skewers, alternately thread the chicken, vegetables and pineapple.
  3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until chicken is no longer pink, turning and basting frequently with reserved marinade. Yield: 2 servings.
Originally published as Honey Rosemary Chicken Kabobs for Two in Cooking for 2 Newsletter 2009, p7/09

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