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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2/3 cup canned no-salt-added chicken broth, undiluted |
1/4 cup firmly packed brown sugar |
2 tablespoons low-sodium soy sauce |
2 tablespoons lemon juice |
2 teaspoons dried crushed red pepper |
2 teaspoons curry powder |
1 pound skinned, boned chicken breasts, cut into 1 1/2-inch pieces |
2 medium zucchini, cut into 1 1/4-inch pieces |
2 medium-size yellow squash, cut into 1 1/4-inch pieces |
2 medium-size sweet red peppers, seeded and cut into 1 1/4-inch pieces |
vegetable cooking spray |
4 cups cooked long-grain rice (cooked without salt or fat) |
Directions:
1. Combine first 6 ingredients in a large heavy-duty, zip-top plastic bag. Add chicken; seal bag, and shake until chicken is well coated. Marinate chicken in refrigerator 8 hours, turning bag occasionally.
2. Remove chicken from marinade, reserving marinade. Place marinade in a small saucepan; bring to a boil. Remove from heat, and set aside. Thread chicken evenly onto 4 (12-inch) skewers. Thread zucchini, squash, and sweet red pepper alternately onto 4 additional 12-inch skewers.
3. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place vegetable skewers on rack; grill, covered, 5 minutes, turning and basting with reserved marinade. Place chicken skewers on rack; grill chicken and vegetables, covered, 5 additional minutes or until vegetables are tender and chicken is done, turning and basting often with marinade. Remove vegetables and chicken from skewers.
4. To serve, place 1 cup rice on each plate; top evenly with vegetables and chicken.
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