Lemon Scallion Chicken & Vegetable Kabobs

I am excited to be bringing you another healthy summer grilling recipe, courtesy of Medifast, in honor of National Grilling Month! Today’s recipe is for Lemon Scallion Chicken & Vegetable Kabobs! This recipe yields 3 servings, and is ready in about 30 minutes start to finish (plus 30 minutes soak time for wooden skewers!). If you are following the Medifast (or other diet) program, you’ll be interested in knowing:

Each serving counts as: 1 “Leaner” Protein Serving; 1 Healthy Fat Serving; 3 Vegetable Servings; 3 Optional Condiment Servings

Nutrition: Cal 380; Total Fat 11g; Sat Fat 2.5g; Chol 145mg; Sod 520mg; Total Carb 13g; Fiber 4g; Pro 56g

Lemon Scallion Chicken & Vegetable Kabobs

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Prep time 15 mins
Cook time 15 mins
Total time 30 mins
Author: Medifast Serves: 3
Ingredients

• Ingredients
• 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:
• ¾ cup (4-6) scallions, chopped
• 1 Tbsp olive oil
• ½ tsp salt or salt substitute
• 6 Tbsp fresh lemon juice
• 1 Tbsp hot red pepper sauce
• ¼ tsp freshly ground black pepper

Instructions

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

Nutrition Information Calories: 380 Fat: 11g Saturated fat: 2.5g Carbohydrates: 13g Sodium: 520mg Fiber: 4g Protein: 56g Cholesterol: 145mg
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