Rosemary Chicken and Summer Squash Brochettes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Serve these atop rice, and offer cherry tomatoes tossed with ranch dressing on the side. Purchased peach tarts wrap it up. Ingredients:
2 tablespoons extra-virgin olive oil |
1 tablespoon fresh lemon juice |
1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried |
2 garlic cloves, minced |
1 teaspoon grated lemon peel |
2 skinless boneless chicken breast halves, each cut into 6 pieces |
3 large pattypan squash, each quartered |
Directions:
1. Prepare barbecue (medium-high heat). Whisk first 5 ingredients in medium bowl. Add chicken and squash; toss. Let stand 10 minutes; toss occasionally.
2. Alternate 3 chicken pieces with 3 squash pieces on each skewer. Sprinkle generously with salt and pepper. Grill until chicken is cooked through and squash is just tender, turning often, about 10 minutes.
3. Per serving: 202 calories, 6g fat (1g saturated), 68mg cholesterol, 79mg sodium, 7g carbohydrates, 0g fiber, 29g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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