|Preparation Time||80 Minutes|
|Cook Time||5-10 Minutes|
|Total Time||85-90 Minutes|
|Main Ingredient||Chicken; Peppers; Tomatoes; Squash|
|Meal||Lunch; Dinner; Snack|
|Type||Appetizer; Side Dish|
|Diet||Diabetes Meal Plan; Low Calorie; Low Fat; Low Carb; Low Cholesterol; Low Sodium; Heart Healthy|
Canola oil cooking spray
4 chicken tenders (8 ounces total), rinsed and patted dry, each cut in fourths crosswise
1/2 small green bell pepper, cut into 16 cubes
16 grape cherry tomatoes
1 small yellow squash, quartered lengthwise and cut into 16 pieces
16 bamboo skewers (6 inches each)
In a quart-sized resealable plastic bag, add the marinade ingredients, seal tightly, and shake lightly until mixed together. Place 2 tablespoons of the mixture in a small bowl and set aside. Add the chicken pieces to the bag, seal tightly, and shake lightly until each piece is completely coated. Refrigerate for 1 hour, turning occasionally.
Coat the grill rack with cooking spray and preheat the grill to medium-high heat.
Remove the chicken from the bag and discard the marinade. To each skewer, add a piece of chicken and each vegetable in the following order: pepper, chicken, tomato, squash. Put the skewers on the grill rack and cook for 5 minutes or until the chicken is no longer pink in the center and the juices run clear, turning frequently. Do not overcook. Place all of the skewers on a serving platter, brush evenly with the 2 tablespoons of marinade, and serve warm.
Calories: 60 cal
Total fat: 3g
Saturated fat: <1g
Trans fat: 0g
Dietary fiber: 1g