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Steps
1
In large shallow glass or plastic dish or resealable food-storage plastic bag, mix garlic, rosemary, oregano, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, 3 tablespoons of the lemon juice and 5 tablespoons of the oil. Add chicken; turn to coat. Cover or seal; refrigerate 30 minutes to marinate.
2
Heat gas or charcoal grill. In small bowl, mix remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon lemon juice and 1 tablespoon oil; set aside.
3
Remove chicken from marinade; discard marinade. On 6 (10- to 12-inch) metal skewers, alternately thread chicken, bell pepper and onion, leaving space between pieces.
4
Place skewers on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning occasionally and basting with lemon juice mixture, until chicken is no longer pink in center and vegetables are tender. Discard any remaining lemon juice mixture.
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Nutrition Facts
Serving Size:1 Serving
Calories
267
Total Fat
17g
0%
Saturated Fat
3g
0%
Sodium
451mg
0%
Total Carbohydrate
6g
0%
Dietary Fiber
1g
0%
Protein
24g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Vegetable; 3 Very Lean Meat; 3 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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