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Rosemary Chicken and Zucchini




Source of Recipe


Cooking Light






List of Ingredients



• 2 tbsp grated lemon rind
  
• 1 1/2 tbsp chopped fresh rosemary
  
• 2 tbsp extra-virgin olive oil, divided
  
• 2 tsp minced garlic, divided
  
• 1 1/2 lbs skinless, boneless chicken breast, cut into 3/4-inh pieces
  
• 2 tbsp fresh lemon juice
  
• 3/4 tsp black pepper
  
• 1 1/4 lbs zucchini, cut into 3/4-inch pieces
  
• Cooking spray
  






Instructions



1. Place rind, rosemary, 1 tbsp oil, and 1 tsp garlic in a large zip-top plastic bag. Add chicken; seal bag and refrigerate 1 hour.
   
2. Prepare grill.
   
3. Combine 1 tbsp oil, 1 tsp garlic, juice, salt, and pepper, stirring with a whisk.
   
4. Thread chicken and zucchini alternately onto each of 12 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray, and grill 12 minutes or until chicken is done, turning once. Drizzle with juice mixture.