Chicken Kabobs with Vegetables

 from Monique Rogers

I’ve been meaning to send this recipe out for a while.  Our family loves it and we had it again last night after church.  The kabobs fit right on our large George Foreman grill and it cooks up very fast

 1 lb. boneless, skinless breasts cut into small cubes

1 pint cherry tomatoes

1 pint fresh button mushrooms

1 green bell pepper, cut into large chunks

1 red bell pepper, cut into large chunks

1 yellow bell pepper, cut into large chunks

1 red or white onion, cut into large chunks

Marinade:

½ cup lemon juice

½ cup olive oil

1 tsp. salt

1 tsp. pepper

1 tsp. minced garlic

1 Tbsp. minced, fresh thyme or 1 tsp. dried

1. Prepare all meat and vegetables.  Combine marinade ingredients.  Toss meat and vegetables in marinade and let marinade 2-3 hours.

2. Alternating vegetable and meat, thread onto metal skewers (we use wood skewers that have been soaked in water).  Grill (or broil) 10 minutes or until chicken is cooked through.  Makes 10 skewers.

Serving size:  2 chicken kabobs with vegetables

Calories per serving:  178

We often eat this with brown rice that has been cooked in low sodium chicken broth.