Chicken 'n' Veggie Kabobs

Name: Chicken 'n' Veggie Kabobs
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 298 grams cherry tomatoes; 1 teaspoons dried rosemary, crushed; 1 teaspoon garlic salt; 235 milliliters Italian salad dressing, divided; 54 milliliters olive oil; 2 mediums onions, quartered; 1 medium sweet red pepper, cut into 1-inch pieces; 454 grams boneless skinless chicken breasts, cut into 1-inch cubes; 1 yellow summer squash, cut into 1/2-inch slices; 1 medium zucchini, cut into 1/2-inch slices

Chicken 'n' Veggie Kabobs might be a good recipe to expand your main course repertoire. This recipe serves 4. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 449 calories, 27g of protein, and 29g of fat per serving. From preparation to the plate, this recipe takes roughly 35 minutes. If you have chicken breasts, summer squash, zucchini, and a few other ingredients on hand, you can make it. Chicken shish kabobs, Grilled Kabobs, and Sheesh Kabobs with Yogurt Dip are very similar to this recipe.

Instructions

In a small resealable plastic bag, combine chicken and 1/2 cup salad

Ingredients you will need

Chicken

Equipment you will use

Ziploc Bags

dressing. Seal bag and turn to coat; refrigerate for 15 minutes. Meanwhile, in a large resealable plastic bag, combine the oil, garlic salt and rosemary; add vegetables. Seal bag toss to coat.

Ingredients you will need

Garlic Salt

Vegetable

Rosemary

Cooking Oil

Equipment you will use

Ziploc Bags

Drain and discard marinades. On eight metal or soaked wooden skewers, alternately thread chicken and vegetables.

Ingredients you will need

Vegetable

Chicken

Equipment you will use

Wooden Skewers

Grill kabobs, uncovered, over medium-hot heat for 12-15 minutes or until juices run clear, turning and basting occasionally with remaining salad dressing.

Ingredients you will need

Salad Dressing