2
medium yellow or red bell peppers, cut into 1 1/2-inch pieces
3/4
cup ranch dressing
1
canned chipotle chili in adobo sauce, chopped
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Steps
1
Heat coals or gas grill for direct heat. Mix garlic pepper and oil. Cut each ear of corn into 3 pieces. Thread chicken, corn and bell peppers alternately on each of six 10- to 12-inch metal skewers, leaving space between each piece. Brush kabobs with oil mixture.
2
Cover and grill kabobs 4 to 5 inches from medium heat 15 to 20 minutes, turning 2 or 3 times, until chicken is no longer pink in center.
3
Mix dressing and chili. Serve with kabobs.
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The ranch dressing mixture makes a great-tasting dip for vegetables.
For quick and easy grilling, cut the chicken and vegetables the night before. Store in plastic food-storage bags in the refrigerator.
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Nutrition Facts
Serving Size:1 Serving
Calories
390
Calories from Fat
205
Total Fat
23g
Saturated Fat
3g
Cholesterol
80mg
Sodium
400mg
Total Carbohydrate
20g
Dietary Fiber
2g
Protein
28g
% Daily Value*:
Iron
10%
10%
Exchanges:
1 Starch; 1 Vegetable; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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