Chicken and Summer Vegetable Kebabs

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Chicken and Summer Vegetable Kebabs
Chicken and Summer Vegetable Kebabs
2 boneless, skinless chicken breasts (about 1-1/4 lbs.), cut into 1-inch cubes
1/2 cup Raley's Balsamic Vinaigrette, plus additional for brushing
1 (8- oz.) package white mushrooms
1 small zucchini, sliced 1/2-inch thick
1 small yellow squash, sliced 1/2-inch thick
1 small red, yellow or orange bell pepper, cut into 1-inch squares
1/2 sweet Italian onion, cut into 1-inch squares
bamboo skewers, soaked in water
Hot cooked rice (optional)

Prep: 10 minutes, Marinate: 30 minutes, Cook: about 20 minutes, Serves: 4

1. Place meat and vinaigrette in a resealable plastic bag; refrigerate for at least 30 minutes to marinate. Thread meat and vegetables onto bamboo skewers; discard marinade.

2. Grill over medium heat for 8 to 10 minutes on each side, brushing with additional balsamic vinaigrette during the last few minutes of grilling. Serve over hot cooked rice, if you like.

TIP: Toss some of the cut-up vegetables and 1/2 cup vinaigrette dressing with Raley's Spring Mix.

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