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Rosemary-Peach Chicken Kebabs with Orange Glaze
Servings: 2; Calories: 202 Per Serving; Protein: 25g Per Serving; Fiber: 2g Per Serving
Ingredients
Cooking spray
1 lb. boneless, skinless chicken breasts, cut into 16 1½-inch pieces, all visible fat discarded
2 large ripe but firm peaches, cut into 16 1-inch wedges
1 large green bell pepper, cut into 16 1½-inch squares
1/4 tsp. pepper
1/8 tsp. salt
Glaze
3/4 tsp. grated orange zest
3 Tbsp. fresh orange juice
3 Tbsp. chopped, fresh rosemary
1½ tsp. honey
1½ tsp. canola oil or corn oil
Directions
Lightly spray the grill rack with cooking spray. Preheat the grill on medium.
Meanwhile, thread the chicken, peaches, and bell pepper alternately onto four 14- to 16-inch metal skewers. Sprinkle the pepper and salt over the kebabs.
In a small bowl, whisk together the glaze ingredients. Set aside half the glaze (about 2 tablespoons). Brush both sides of the kebabs with the remaining glaze.
Grill the kebabs for 6 to 8 minutes, or until the chicken is no longer pink in the center and the vegetables are almost tender, turning once halfway through and brushing with the reserved 2 tablespoons of glaze, using a clean basting brush. Reduce the heat or move the kebabs to a cooler area of the grill if they are cooking too fast.
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Recipe courtesy of the American Heart Association