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Grilled Cilantro Lemon Chicken Kabobs


Recipe courtesy of Fruits and Veggies More Matters.
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Makes 6 servings

Ingredients:
  • 1½ pounds of boneless, skinless chicken breast
  • 2 large red bell peppers, cored
  • 1 large onion, peeled
  • 1 cup loosely packed cilantro
  • Juice of 3 lemons
  • 2 cloves garlic
  • ½ tsp smoked paprika
  • ½ tsp salt
  • Zest 1 lemon
  • 6 wooden (soaked) or metal skewers
 
Directions:
  1. Cut the chicken into 18 equal pieces. Cut bell peppers into 24 equal pieces, Cut onion into 12 equal pieces, leaving 2 to 3 layers of onion in each piece.
  2. Make the kabobs by sliding the chicken and vegetables pieces on the skewer in the following pattern – bell pepper, chicken, onion. Repeat this process for all 6 kabobs and place them in a glass baking dish.
  3. Add the cilantro, lemon juice, garlic, paprika, salt and lemon zest to a food processor. Pulse until a thick sauce is formed. Pour the sauce over the kabobs and rub to coat them evenly.
  4. Let the kabobs marinate in the refrigerator for 10 to 15 minutes.
  5. Grill the kabobs over medium heat for 12 to 15 minutes, turning once halfway through cooking.
 
Nutrition Information (per serving)*:
150 calories, 3 g fat, 1 g saturated fat, 65 mg cholesterol, 250 mg sodium,
7 g carbohydrates, 2 g fiber, 3 g sugar, 24 g protein, .5 cup vegetables.

* Recipe and nutrition information may vary by products (and/or brands) used.

Rely on restaurants to serve up tasty chicken and veggie choices all week long.  Here are just a few of the dishes Healthy Dining’s dietitians recommend:
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