Easy to prepare, delicious source of protein and veggies. Great summertime supper.8 Servings: Prep Time: 20 Min., Cook Time: 10-12 Min, Ready in: 1 Hour.
Friendly for Diabetes, Cardiovascular Health, and Weight ManagementDietitian’s Tip:To increase your fiber and antioxidant intake, prepare some low-calorie, vegetable-only skewers using your favorite vegetables (onion, mushrooms, red bell pepper, eggplant, cherry tomatoes, asparagus and squash grill best). Lightly spray with olive oil to prevent sticking and sprinkle with your favorite herbs.
· 2 cups olive oil · Juice from 1 lemon · 1 tablespoon of Worcestershire sauce · 1 tablespoon minced fresh rosemary · 1 teaspoons salt or salt substitute · 1/4 teaspoon ground black pepper, or to taste · Or…for quick alternative marinade, use a low fat Italian dressing and add juice of lemon. · 5 skinless, boneless chicken breast halves – cut into 1 inch cubes · 12 large cherry tomatoes · 1 small onion peeled and cut in quarters, layers separated. · 1 narrow green zucchini, cut into half inch rounds. · 1 small green pepper, cut into squares (approx. 1”)
In a medium bowl, stir together the olive oil, Worcestershire sauce, rosemary, salt, pepper and lemon juice. Place chicken and all veggies in marinade and chill in refrigerator for 30 minutes.
After marinating, thread chicken, tomatoes, onion, zucchini and peppers (alternating for color) onto skewers and discard marinade.
Preheat the grill for medium-high heat. Lightly oil the grill grate, and wait until fully heated before cooking.
Grill skewers for 8 to 12 minutes, turning once, or until the chicken is no longer pink in the center, and the juices run clear. Serve w/Lemony Quinoa