Grilled chicken and vegetable kabobs served with vinaigrette - a perfect Italian dinner that's ready in 30 minutes.
lb. boneless skinless chicken breast halves or thighs, cut into 1-inch pieces
medium whole fresh mushrooms, halved
medium zucchini or yellow summer squash, halved lengthwise, cut into 1-inch slices
small red bell pepper, cut into squares
cup purchased balsamic vinaigrette
Heat grill. Alternately thread chicken and vegetables onto six 12 to 14-inch metal skewers. Reserve 1/2 cup vinaigrette in small bowl for dip; brush kabobs with remaining 1/2 cup vinaigrette.
Place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 13 to 15 minutes or until chicken is no longer pink in center, turning occasionally. Serve reserved vinaigrette as dipping sauce.
To broil kabobs, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning occasionally.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1/2 Other Carbohydrate; 1 Vegetable; 6 Very Lean Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.