CHICKEN & VEGETABLE KABOBS
1 lb boneless skinless chicken breasts, cut into cubes
1 med sweet red pepper, cut into pieces
1 med zucchini, cut into pieces
1 med red onion, cut into thick wedges
⅔ cup sun-dried tomato salad dressing, divided
In a large bowl, combine chicken and vegetables. Drizzle with ⅓ cup dressing and toss to coat. Alternately thread chicken and vegetables onto 4 metal or soaked wooden skewers.
Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 8-10 min, turning occasionally and basting with remaining dressing during the last 3 min.
1 kabob: 228 cal, 10g fat (1g saturated fat), 63mg cholesterol, 515mg sodium, 11g carbohydrate (7g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.
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