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Breakfast
Lunch
Dinner
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If you like chicken, you're going to love my
kabobs recipe, and it's all good for you!
Here's what
you need:
1 lb. boneless skinless chicken breasts
2-3 zucchini or yellow squash, cut into 1-inch slices
1 lb. fresh mushrooms
1 lb. cherry tomatoes
1 cup red, yellow and green bell pepper pieces
2 large green onions, cut into 1-inch pieces
2 tablespoons reduced-sodium soy sauce
2 tablespoons dry sherry
1 tablespoon honey
1 tablespoon dark sesame oil
3 cloves garlic, minced
Here's
how to make it:
1. Cut chicken into bite size pieces (approx. 11/2 inches) then place into a large plastic bag. Place zucchini, mushrooms, tomatoes and peppers into another large plastic bag.
2. Combine together soy, sherry, honey, oil and garlic; mix well and pour half the mixture over the chicken and the other half over the vegetables. Seal bags securely; turn to coat; refrigerate and marinate for 30 minutes or up to 4 hours.
3. Soak 6 (12-inch) skewers in water for 20 minutes, (this allows for easy threading).
4. Drain chicken and vegetables; reserve marinade. Alternately thread chicken, vegetables and onions on skewers.
5. Place skewers on rack of broiler pan. Brush with half of the reserved marinade. Broil 5 to 6 inches from heat for 5 minutes. Turn kabobs over then brush with remaining marinade then broil another 5 minutes or until chicken is no longer pink.
Nutrition information per serving:
Calories-145g
Protein-21g
Carbohydrate-8g
Fat-3g
Sodium-315g
Cholesterol-48g
What's
for breakfast? Click here
What's for lunch? Click here
Diet
Fact:
You can eat more often
and actually lose weight.
Click
here and I will tell you how and why.
Click to learn what to avoid at the Salad Bar!! Lettuce Fact:
Romaine and loose-leaf lettuce contains up to 6 times as much vitamin C and
5-10 times as much beta-carotene as iceberg lettuce.
Danielle’s love for cooking is continually inspired by her father, a renowned chef, Charles Drewett, C.E.C.
See my
bio. Email me.
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