Light Chicken Kabobs

By Debe Pendice

Ingredients
  • 6 boneless skinless chicken breast halves

  • 2 large green peppers, cut into 1 1/2" pieces

  • 2 large onions, cut into 18 wedges

  • 18 mediun fresh mushrooms

  • 1 bottle (8 ozs.) low-fat Italian salad dressing

  • 1/4 cup light soy sauce

  • 1/4 cup worchestershire saice

  • 2 tablespoons lemon juice

Directions
  1. Cut each chicken breast half into 3 lenghtwise strips. Place al ingredients in glass bowl or large plastic bag; cover or seal. Stir or turn to coat. Refridgerate 4 hours or overnight, turning occasionally. Remove chicken and vegetables ffrom marinade. Thread alternately on 18 short skewers. Grill over medium-hot coals, turning and bastingith marinade occastionally, for 12-15 minutes or until chicken juices run clear.


Nutritional Facts

Servings
6
Per serving
Calories
210
Sodium
673 mg
Cholesterol
74 mg
Carbohydrates 13 g
Protein
29 g
Fat
4 g

dinner carbs under 45g carbs under 30g chicken/poultry high protein soy sauce mushrooms green peppers chicken b vitamins vitamin c vitamin d

4 replies

Gabby
GabbyPA 2009-06-22 09:26:02 -0500 Report

Yum....I can't wait to grill this one up. I love kabobs, but usually use beef. This will be a nice change.

Avera
Avera 2009-06-17 22:12:44 -0500 Report

Using the chicken with the green pepper in this recipe will bring out a unique taste for the chicken. The wow factor comes when you have added the Italian dressing, the soy sauce, and the worchestershire sauce.