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

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

Per serving:

Calories: 210
Sodium: 673 mg
Cholesterol: 74 mg
Carbohydrates 13 g
Protein: 29 g
Fat: 4 g

Serving Size

6