Friday, July 16, 2010

Low-Point Grilled Chicken Kabobs

After posting quite a few delicious low-point dessert recipes, I thought I would post a wonderful recipe that can be enjoyed as a meal for lunch or supper. It's incredibly tasty, healthy, and has very few points for no-guilt enjoyment! :)

Low-Point Grilled Chicken Kabobs
1/3 cup balsamic vinegar
2 Tbs. spicy brown mustard
4 boneless, skinless chicken breasts; each cut in half lengthwise, then crosswise in 1 1/4 inch-wide pieces.
1 each yellow squash and zucchini, halved lengthwise and then diagonally in 1/2 inch-wide pieces.
2 medium tomatoes cut and cubed (Romas work the best since they are very meaty inside and sturdier for the kabob skewer).
Whisk vinaigrette and mustard in a medium bowl until blended. Remove 2 Tbs. and set aside. Add chicken and vegetables and coat with the mixture. Thread the chicken and vegetables to skewer, leaving small spaces in between. Grill up to 15 minutes, turning once. Remove from grill and drizzle or brush with remaining 2 Tbs. dressing.
Serving size - 1 skewer
Total points per serving - 3 pts.
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