Directions:
- Place 1 in. of water in a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain.
- Cut each orange into eight wedges. On eight metal or soaked wooden skewers, alternately thread chicken, vegetables and oranges. In a small bowl, combine the glaze ingredients.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, uncovered, over medium heat or broil 4-6 in. from the heat for 10-14 minutes or until chicken is no longer pink, turning and basting frequently with glaze. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 252.36 Kcal (1057 kJ) | ||
| Calories from fat | 32.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.58g | 6% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 1095.03mg | 46% | |
| Potassium | 953.54mg | 20% | |
| Total Carbs | 30.8g | 10% | |
| Sugars | 20.55g | 82% | |
| Dietary Fiber | 5.04g | 20% | |
| Protein | 28.24g | 56% | |
| Vitamin C | 115.5mg | 192% | |
| Iron | 1.5mg | 8% | |
| Calcium | 81.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 67.98 Kcal (285 kJ) | ||
| Calories from fat | 8.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.96g | 6% | |
|---|---|---|---|
| Cholesterol | 18.02mg | 22% | |
| Sodium | 294.96mg | 46% | |
| Potassium | 256.84mg | 20% | |
| Total Carbs | 8.3g | 10% | |
| Sugars | 5.53g | 82% | |
| Dietary Fiber | 1.36g | 20% | |
| Protein | 7.61g | 56% | |
| Vitamin C | 31.1mg | 192% | |
| Iron | 0.4mg | 8% | |
| Calcium | 21.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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