Protein: 24 g
Carbs: 15 g
Fat: 7 g
Saturated Fat: 1 g
Sodium: 78 mg
Fiber: 3 g
Fire up the grill and enjoy these tangy chicken kabobs. With alternating layers or chicken and veggies, every bite is a delight!
2 4-ounce chicken breasts, cut into chunks
2 small zucchinis, cut into thick slices
1/4 pound mushrooms, cut into thick slices
1/2 red onion, cut into thick chunks
1 large lemon
2 teaspoons olive oil
1 teaspoon garlic powder
1 teaspoon cider vinegar
||Grate 1 teaspoon of lemon zest and squeeze juice in a bowl. Add vinegar, garlic powder and olive oil.
||Add chicken and veggies; toss lightly to coat. Cover and refrigerate for at least 3 hours, tossing occasionally.
||Thread alternating layes of chicken, zucchini, mushrooms and onion on large metal skewers.
||Place on the barbeque or a grill rack in the broiler. Turn every few minutes and brush with marinade until chicken is cooked through (no longer pink in the middle).