• 3servings
  • 30minutes
  • 470calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B9
MineralsCopper, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 1/4 lb. boneless skinless chicken breast halves or thighs, cut into 1-inch pieces

  2. 9 medium whole fresh mushrooms, halved

  3. 1 medium zucchini or yellow summer squash, halved lengthwise, cut into 1-inch slices

  4. 1 small red bell pepper, cut into squares

  5. 1 cup purchased balsamic vinaigrette

Instructions Jump to Ingredients ↑

  1. Heat grill. Alternately thread chicken and vegetables onto six 12 to 14-inch metal skewers. Reserve 1/2 cup vinaigrette in small bowl for dip; brush kabobs with remaining 1/2 cup vinaigrette.

  2. Place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 13 to 15 minutes or until chicken is no longer pink in center, turning occasionally. Serve reserved vinaigrette as dipping sauce.


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