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Marinated Chicken & Zucchini Kabobs

Source of Recipe

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GR: Marinated Chicken & Zucchini Kabobs

Simple & Delicious June/July 2014
Not yet rated.
Exchanges
Prep: 25 min. + marinating Grill: 10 min.
Yield: 8 servings.

These tasty (and healthy!) kabobs are a family favorite. You can change them up with turkey tenderloins and other veggies, like summery squash or sweet bell peppers. —Tammy Slade, Stansbury Park, Utah

Ingredients:
• 3/4 cup lemon-lime soda
• 1/2 cup reduced-sodium soy sauce
• 1/2 cup canola oil, divided
• 2 pounds boneless skinless chicken breasts or turkey breast tenderloins, cut into 1-inch cubes
• 3 medium zucchini, cut into 1-inch pieces
• 2 medium red onions, cut into 1-inch pieces
• 1/8 teaspoon salt
• 1/4 teaspoon pepper

Directions:
1. In a large resealable plastic bag, combine soda, soy sauce and 1/4 cup oil. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight.

2. Drain chicken, discarding marinade. On eight metal or soaked wooden skewers, alternately thread chicken and vegetables. Brush vegetables with remaining oil; sprinkle with salt and pepper.

3. On a greased grill, cook kabobs, covered, over medium heat 8-10 minutes or until chicken is no longer pink and vegetables are tender, turning occasionally.

1 kabob equals 224 calories, 11 g fat (1 g saturated fat), 63 mg cholesterol, 236 mg sodium, 6 g carbohydrate, 1 g fiber, 24 g protein. ++++ Exchanges: 3 lean meat, 2 fat, 1 vegetable