• 4servings
  • 40minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose

Ingredients Jump to Instructions ↓

  1. 1/3 cup bottled balsamic vinaigrette

  2. 2 Tbsp spicy brown mustard

  3. 4 skinned, boned chicken-breast halves, trimmed of visible fat, each cut in half lengthwise, then crosswise in

  4. 1 1/4-in.-wide pieces

  5. 1 each yellow squash and zucchini (about 6 oz each), halved lengthwise, then cut diagonally in 1/2-in.-wide pieces

  6. 8 10 to 12 in. skewers

Instructions Jump to Ingredients ↑

  1. Whisk vinaigrette and mustard in a medium bowl until blended. Remove 2 Tbsp and set aside. Add chicken and both squashes to bowl; toss to coat.

  2. Heat barbecue grill. While grill heats, alternately thread chicken and squashes on skewers, leaving small spaces between food. Discard dressing in bowl.

  3. Grill 4 to 6 in. from heat source 12 to 13 minutes, turning once, until chicken is cooked through and squashes are crisp- tender. Drizzle or brush with reserved 2 Tbsp dressing.


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