Directions:
- Cut the chicken, squash and peppers into 1-in. pieces. On four metal or soaked wooden skewers, alternately thread chicken and vegetables.
- In a small saucepan, combine glaze ingredients; bring to a boil. Boil for 1 minute or until thickened.
- Grill kabobs over hot heat for 10 minutes, turning often. Brush with glaze; grill 5 minutes more or until the chicken is no longer pink and vegetables are tender. Serve over rice if desired. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 291.99 Kcal (1223 kJ) | ||
| Calories from fat | 18.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.1g | 3% | |
|---|---|---|---|
| Cholesterol | 16.73mg | 6% | |
| Sodium | 955.09mg | 40% | |
| Potassium | 444.06mg | 9% | |
| Total Carbs | 62.65g | 21% | |
| Sugars | 55.56g | 222% | |
| Dietary Fiber | 2.65g | 11% | |
| Protein | 9.68g | 19% | |
| Vitamin C | 81.7mg | 136% | |
| Iron | 1.2mg | 7% | |
| Calcium | 33.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 115.22 Kcal (482 kJ) | ||
| Calories from fat | 7.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.83g | 3% | |
|---|---|---|---|
| Cholesterol | 6.6mg | 6% | |
| Sodium | 376.87mg | 40% | |
| Potassium | 175.22mg | 9% | |
| Total Carbs | 24.72g | 21% | |
| Sugars | 21.92g | 222% | |
| Dietary Fiber | 1.04g | 11% | |
| Protein | 3.82g | 19% | |
| Vitamin C | 32.2mg | 136% | |
| Iron | 0.5mg | 7% | |
| Calcium | 13.4mg | 3% | |
* 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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