Ingredients:
4 boneless skinless chicken breasts, cut in 2 inch cubes
8 mushroom caps
8 pieces sweet green peppers ( 2-inch pieces)
8 cherry tomatoes
3 tablespoons fat-free honey-dijon salad dressing
2 garlic cloves, minced
1/3 cup onions, finely chopped
3 tablespoons soy sauce
2 tablespoons lite olive oil
2 tablespoons white wine vinegar
2 teaspoons ground ginger
3/4 teaspoon chili powder
Directions:
In a shallow glass dish combine;garlic, onion,soysauce, oil, vinegar, ginger and chili powder Mix well, reserve 2 tbsp of the marinade
Add chicken, cover, refrigerate for 1 hour
Meanwhile in a large bowl combine the mushrooms, pepper pieces, tomatoes and dressing Mix well and refrigerater until ready to use
Remove chicken from the marinade, discard marinade
Thread ingredients on skewers (if using wooden skewers pre soak them for 15 min in water) Start with a mushroom cap, then chicken, then pepper, etc.
Broil 3″ from heat or BBQ over med/high heat
Baste with the reserved marinade Timing depends on the heat but approximately 5 minutes each side or until chicken is no longer pink.
Servings: 4
Time preparation: 10 min.
Time total: 70 min.