Honey Rosemary Chicken Kabobs 4 pts
Honey Rosemary Chicken Kabobs
Light & Tasty
"These tender kabobs are full of savory rosemary flavor yet they're low in fat and sodium," says Elisabeth Corcimiglia of Byron, New York. "I found the original recipe in a magazine but adjusted it to better suit the tastes in my household."
SERVINGS: 4
CATEGORY: Low Fat
METHOD: Grill (gas or charcoal)
TIME: Prep: 15 min. + marinating Grill: 10 min.
Ingredients:
1/3 cup honey
1/4 cup lemon juice
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1/4 teaspoon crushed red pepper flakes
1 pound boneless skinless chicken breast, cut into 1-inch cubes
1 pint cherry tomatoes
1 small zucchini, cut into 1-inch pieces
1 can (8 ounces) unsweetened pineapple chunks, drained
Directions:
In a large bowl, combine the first four ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade from chicken. On eight metal or soaked wooden skewers, alternately thread chicken, vegetables and pineapple. Grill kabobs, covered, over low heat for 9-11 minutes or until chicken juices run clear, turning and basting frequently with reserved marinade. Yield: 4 servings.
Light & Tasty
"These tender kabobs are full of savory rosemary flavor yet they're low in fat and sodium," says Elisabeth Corcimiglia of Byron, New York. "I found the original recipe in a magazine but adjusted it to better suit the tastes in my household."
SERVINGS: 4
CATEGORY: Low Fat
METHOD: Grill (gas or charcoal)
TIME: Prep: 15 min. + marinating Grill: 10 min.
Ingredients:
1/3 cup honey
1/4 cup lemon juice
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1/4 teaspoon crushed red pepper flakes
1 pound boneless skinless chicken breast, cut into 1-inch cubes
1 pint cherry tomatoes
1 small zucchini, cut into 1-inch pieces
1 can (8 ounces) unsweetened pineapple chunks, drained
Directions:
In a large bowl, combine the first four ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade from chicken. On eight metal or soaked wooden skewers, alternately thread chicken, vegetables and pineapple. Grill kabobs, covered, over low heat for 9-11 minutes or until chicken juices run clear, turning and basting frequently with reserved marinade. Yield: 4 servings.
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