Kindle Fire, Full Color 7" Multi-touch Display, Wi-Fi
>
Low Fat Recipes
|
|
|
|
Low Fat Grilled Chicken & Vegetable Kabobs
1 pound of skinless, boneless chicken breast halves
4 medium fresh mushrooms
3 green onions, cut into 1 inch pieces
1 medium red, orange, yellow and or green sweet pepper, cut into 1 1/2
inch pieces
1/4 cup of salsa
1/4 cup of catsup
2 tablespoons of jalapeno jelly
Hot cooked rice, optional
thinly sliced green onion, optional
fresh rosemary sprigs, optional
Rinse chicken; pat dry with paper towels. Cut chicken lengthwise into
1/2 inch wide strips. On 2 long or 4 short skewers, loosely thread
chicken accordion- style. On 1 long or 2 short skewers, alternately
thread the mushrooms and green onion pieces, and on 1 long or 2
short skewers, thread the sweet pepper pieces.
For sauce, in a small saucepan combine the salsa, catsup, and jelly.
Cook and stir till heated through and jelly is melted. Brush over
chicken and vegetables.
Grill skewers on an uncovered grill directly over medium coals for 10 to
12 minutes or till chicken is tender and no longer pink and vegetables
are crisp tender, turning and brushing once with sauce.
(Or place skewers on the unheated rack of a broiler pan. Broil 4 to 5
inches from the heat for 10 to 12 minutes, turning once and brushing
once with sauce.)
If desired, toss hot rice with thinly sliced green onion. Serve skewers
on rice mixture and if desired, garnish with rosemary. Makes 4 servings
183 calories, 23g protein, 15g carbohydrate, 4g fat (1g saturated), 59mg
cholesterol, 314mg sodium |
|
Back to home page | |
Tweet
|
- 