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The Skinny Fork


7
3
What's This?
Serving size 4

This was a light and yet filling dinner that left me feeling satisfied and not at all guilty!

Ingredients

¼ cup extra virgin olive oil¼ cup tbs white wine vinegar1 tsp garlic powder¾ tsp salt75 tsp onion powder75 tsp Dijon mustard¼ tsp black pepper pinch oregano pinch basil2 lb boneless skinless chicken breasts, cubed (I had 24 pieces)2 large zucchini or zucchini squash, sliced thick1 medium red onion, sliced/quartered24 grape or cherry tomatoes12 skewers (metal, wood, etc...)

Directions

  1. Combine all of the marinade ingredients together with the chicken in a shall sealable dish or just a large ziplock bag.
  2. Set in the fridge to marinate for at least 2 hours, but overnight is best!
  3. Once the chicken has marinated skewer the meat, and vegetables together.
  4. Grill via whichever method of your choosing until the chicken has cooked through.
  5. I used my countertop grill on a medium-high setting for about 5-10 minutes.
  6. When the chicken is cooked, serve the kabobs right away and enjoy with sides of your choice!

For the full post, visit The Skinny Fork.

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Fiesta Pasta Salad & Green Chile Lime Vinaigrette

Nutrition Facts

Provided by: The Skinny Fork

Per Single Serving / Serves 4 Total

  • Calories 222.9
  • Total Fat 8.4 g
  • Sodium 259.8 mg
  • Total Carbohydrates 12 g
  • Fiber 3.4 g
  • Protein 27.5 g
  • Sugars 4.5 g
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Contributor, Dinner, Healthy, Chicken, Zucchini, Greek, Easy, Barbecue & Grilling, Spring, Summer, Memorial Day

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