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Mediterranean Chicken Kabobs
Makes 8 servings
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Image © Publications International, Ltd.
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Mediterranean Chicken Kabobs
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Although eggplant is commonly thought of as a vegetable, it is actually a fruit---specifically a berry. Eggplant is a good source of folic acid and potassium. One cup of raw eggplant pieces contains only 22 calories.
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Ingredients
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2
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pounds boneless skinless chicken breasts or chicken tenders, cut into 1-inch pieces
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1
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small eggplant, peeled and cut into 1-inch pieces
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1
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medium zucchini, cut crosswise into 1/2-inch slices
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2
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medium onions, each cut into 8 wedges
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16
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medium mushrooms, stems removed
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16
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cherry tomatoes
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1
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cup fat-free reduced-sodium chicken broth
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2/3
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cup balsamic vinegar
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3
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tablespoons olive oil
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2
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tablespoons dried mint
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4
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teaspoons dried basil
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1
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tablespoon dried oregano
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2
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teaspoons grated lemon peel
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Chopped fresh parsley (optional)
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4
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cups hot cooked couscous
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1. Alternately thread chicken, eggplant, zucchini, onions, mushrooms and tomatoes onto 16 metal skewers; place in large glass baking dish.
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2. Combine chicken broth, vinegar, oil, mint, basil and oregano in small bowl; pour over kabobs. Cover; marinate in refrigerator 2 hours, turning occasionally. Remove kabobs from marinade; discard marinade.
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3. Preheat broiler. Broil kabobs 6 inches from heat 10 to 15 minutes or until chicken is cooked through, turning kabobs halfway through cooking time.
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4. Stir lemon peel and parsley, if desired, into couscous; serve with kabobs.
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Tip
These kabobs can be grilled instead of broiled. Spray the grill grid with nonstick cooking spray, then prepare the grill for direct cooking. Grill the kabobs, covered, over medium-hot coals 10 to 15 minutes or until the chicken is cooked through. Turn the kabobs halfway through the cooking time.
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©Publications International, Ltd.
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Nutrients per Serving
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(2 kabobs with 1/2 cup cooked couscous)
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Calories
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300
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Calories from Fat
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16 %
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Total Fat
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5 g
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Saturated Fat
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1 g
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Cholesterol
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69 mg
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Carbohydrate
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32 g
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Fiber
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4 g
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Protein
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31 g
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Sodium
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79 mg
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Dietary exchanges
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1 Starch
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3 Vegetable
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3 Meat
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