Christine Smith favorite
Ingredients
24 oz raw, boneless, skinless chicken breasts (should yield 3 6oz servings)
2 cups (2 small) summer squash (halve lengthwise then cut into 1” chunks)
2 cups (18 medium) mushrooms, quartered
1 ½ cups (1 small-medium) zucchini (cut like summer squash)
1 cup (8 medium) cherry tomatoes
Lemon Scallion Sauce:
¾ cup (4-6) scallions, chopped
6 Tbsp fresh lemon juice
1 Tbsp hot red pepper sauce (Tabasco)
¼ tsp freshly ground black pepper
1 Tbsp olive oil
½ tsp salt
Directions
1. In small bowl, combine scallion sauce; set aside. (You may wish to reserve part of this sauce for finished kabobs.) Preheat grill to medium.
2. Thread kabobs with chicken, zucchini, squash, mushrooms, and tomatoes. Brush kabobs before and during cooking with sauce
3. Grill kabobs 10 minutes, turning once until cooked through.
Yield: 3 servings.
Each serving: 380 calories • 11 g fat • 2.5 g saturated fat • 145 mg cholesterol • 520 mg sodium • 13 g carbs • 4 g fiber • 56 g protein