Honey Chicken Kebabs

There’s nothing like fresh veggies from the grill.  I love, love, love grilled veggies and fruit, and that’s mostly what I survive on in the summer.  I found this delicious recipe in a series of inserts that I ordered from IMP Online.  You know those types of inserts that have interesting information on them and you usually get a binder to keep your inserts in?  These inserts I have are part of the Good for You series from IMP.  Anyway, these Honey Chicken Kebabs are delicious and look at the protein — 41 grams per serving!  And these are all good-for-you ingredients too.  Enjoy!

Ingredients:

• 1 1/2 lb. boneless, skinless chicken breasts cut into bite-size pieces
• 2 medium zucchini trimmed and sliced into bite-size pieces
• 1 medium bell pepper de-seeded and cut into bite-size pieces
• 1 red onion cut into 8 wedges
• 2 tbsp. lemon juice
• 1 tbsp. honey
• 1 tbsp. olive oil
• 1 tsp. Dijon-style mustard
• 1 clove garlic, crushed
• 2 tsp. fresh thyme (can use 1/2 tsp. dried thyme if you don’t have fresh)
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 16 cherry tomatoes
• 8 metal or wooden skewers*

Directions:

1. In a large mixing bowl, combine lemon juice, honey, olive oil, mustard and crushed garlic.  Stir in thyme, salt, and pepper.  Add chicken, zucchini, bell pepper and onion.  Toss until well coated.  Let marinate in the fridge for 1 hour.
2. Preheat grill to medium.  Thread the chicken and vegetables onto the skewers.  Save the marinade mixture.
3. Grill on medium.  Turn the kebabs every few minutes to make sure they cook evenly.  Brush with reserve marinade mix every few minutes as well.  Grill until juices run clear when chicken is pierced with a knife, approximately 10 to 12 minutes.

*You will want to soak wooden skewers for approximately 10 minutes or so in cold water before using.  This will prevent the skewers from burning.

Nutritional Info:

4 servings

Calories: 289 | Fat: 6g | Cholesterol | 99mg | Sodium: 145mg | Potassium: 838mg | Carbs: 18g | Fiber: 3g | Protein: 41g