In the summer, my husband and I love to cook out, especially fresh vegetables. These kabobs not only taste wonderful but they look great, too!
—Tina Oles, Nashwauk, MN
Takes: 30 min. • Makes: 4 servings
1 lb. boneless skinless chicken breasts, cut into 11/2-in. cubes
1 medium sweet red pepper, cut into 11/2-in. pieces
1 medium zucchini, cut into 11/2-in. pieces
1 medium red onion, cut into thick wedges
2/3 cup sun-dried tomato salad dressing, divided
1. In a large bowl, combine the chicken and vegetables. Drizzle with 1/3 cup of the salad dressing; toss to coat. Alternately thread the chicken and vegetables onto 4 metal or soaked wood skewers.
2. Grill the kabobs, covered, over medium heat or broil 4 in. from heat until the chicken is no longer pink, 8-10 minutes, turning the skewers occasionally and basting with remaining dressing during the last 3 minutes.
1 kabob: 228 cal., 10g fat (1g sat. fat), 63mg chol., 515mg sod., 11g carb. (7g sugars, 2g fiber), 24g pro. Diabetic exchanges: 3 lean meat, 1 vegetable, 1 fat.