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Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

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Sunday, June 28, 2015

Lemon Scallion Chicken and Vegetable Kabobs Recipe

The key to sticking to your diet while still enjoying your meal this summer may be closer than you think- think backyard close. We’re referring to your grill of course! Give your vegetables, meats and fish a whole new taste by throwing them on the grill. Grilled food offers many health benefits, including your vegetables will retain more vitamins and minerals, excess fat from meats is lost and there’s no reason to add butter or other oils to the surface!

The following photo and recipe is courtesy of Medifast.

Lemon Scallion Chicken and Vegetable Kabobs Recipe

Prep time: 15-20 minutes + 30 minutes soak time for wooden skewers
Cook time: 10-15 minutes
Yields: 3 servings

24 oz raw, boneless, skinless chicken breast (should yield three 6-oz cooked servings)
2 cups (2 small) summer squash*
2 cups (18 medium) mushrooms, quartered
1-1/2 cups (1 small-medium) zucchini*
1 cup (8 medium) cherry tomatoes
*Half lengthwise, then cut into 1″ chunks

Lemon scallion sauce:

3/4 cup (4-6) scallions, chopped
1 Tbsp olive oil
1/2 tsp salt or salt substitute
6 Tbsp fresh lemon juice
1 Tbsp hot red pepper sauce
1/4 tsp freshly ground black pepper

If using wooden skewers, soak in water 30 minutes. In small bowl, combine scallion sauce; set aside. (You may wish to reserve part of this sauce for finished kabobs.) Preheat grill to medium heat. Thread kabobs with chicken, zucchini, squash, mushrooms, and tomatoes. Brush kabobs before and during cooking with sauce. Grill kabobs 10 minutes, turning once, until cooked through.

1 comment:

jopb said...

What makes this recipe different for me is the lemon scallion sauce. I have never made it and am eager to try it both on grilled foods and baked foods too.