Tangy Chicken And Vegetable Kabobs (hl)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken-pl, Grill/broil | 4 | Servings | |
INGREDIENTS
| 1 1/4 | lb | Boneless skinless chicken |
| breasts | ||
| 1 | T | Olive oil |
| 2 | Cloves garlic-minced | |
| 1/4 | c | Lemon juice |
| 1/4 | c | White wine, optional |
| 1 | t | Red pepper flakes, optional |
| 8 | oz | Pineapple chunks, drain |
| juice and reserve | ||
| 1 | Red pepper, cut into 1" | |
| squares | ||
| 1 | Green zucchini, cubed or | |
| sized for skewers | ||
| 1/4 | c | Ketchup |
| 1/4 | c | Pineapple juice |
| 2 | t | Olive oil |
INSTRUCTIONS
Cut chicken into large chunks. Combine oil, garlic, lemon juice, red pepper flakes and wine. Pour over chicken and marinate and refrigerate for 2 hours or more. Place alternating pieces of chicken, pineapple chunks, zucchini and red pepper on skewers. Whisk together ketchup, pineapple juice and olive oil. Brush entire kabob with ketchup sauce and place on grill or in broiler of oven. Cook for a total of 10-15 minutes, or until chicken is no longer pink inside and top of kabob is slightly brown. Turn the kabob frequently to cook evenly. Brush final ketchup marinate on all sides as you turn the kabob. Discard any leftover marinate. Yield: 4 servings Serving size: 1 kabob Calories per serving: 350 Nutrient composition: 4 protein 1 fat 1 vegetable 1 fruit Recipes from Dr. Lou Aronne and from the book Weigh Less, Live Longer are supported by an unrestricted grant from Hoffman-LaRoche. Courtesy of Our Weight Loss Nutritionist, Kathy Isoldi Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: RECIPE FOR HEALTH SHOW #RHF47 Posted to MC-Recipe Digest V1 #800 by 4paws@netrax.net (Shermeyer-Gail) on Sep 24, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 380
Calories From Fat: 151
Total Fat: 17.4g
Cholesterol: 73.1mg
Sodium: 640.5mg
Potassium: 724.6mg
Carbohydrates: 25.3g
Fiber: 4.2g
Sugar: 16.6g
Protein: 32.5g