• 6servings
  • 25minutes
  • 219calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil

  2. 3 tablespoons lemon juice

  3. 1 tablespoon white wine vinegar

  4. 2 garlic cloves, minced

  5. 2 teaspoons grated lemon peel

  6. 1 teaspoon salt

  7. 1/2 teaspoon sugar

  8. 1/4 teaspoon dried oregano

  9. 1/4 teaspoon pepper

  10. 1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-in. pieces

  11. 3 medium zucchini, halved lengthwise and cut into 1-1/2-inch slices

  12. 3 medium onions, cut into wedges

  13. 12 cherry tomatoes

Instructions Jump to Ingredients ↑

  1. Lemon Chicken Skewers Recipe photo by Taste of Home In a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Pour the remaining marinade into another large resealable plastic bag; add the zucchini, onions and tomatoes. Seal bag and turn to coat. Refrigerate chicken and vegetables for up to 4 hours or overnight.

  2. Drain and discard marinade. Alternately thread chicken and vegetables onto metal or soaked wooden skewers. Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade. Yield: 6 servings.


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