SPICY GRILLED PEACH AND CHICKEN KABOBS


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Serves 4
Serve this new summer favorite with grilled corn and zucchini.
Ingredients:
  • 3/4 pound boneless skinless chicken breast (about 1 large), cut into 1 1/2-inch chunks
  • 2 ripe peaches, halved, pitted and cut into 8 chunks each
  • 1 small red onion, quartered and pulled apart into petals
  • 2 tablespoons orange juice or white wine
  • 2 teaspoons reduced-sodium tamari sauce
  • 3 tablespoons no-sugar-added apricot fruit spread
  • 1 1/2 teaspoon minced chipotle in adobo sauce
  • 1 teaspoon chopped fresh rosemary
  • 1 large rosemary sprig to use as a basting brush
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Method:
Prepare a grill for medium-high heat cooking. On 4 long metal skewers, alternate pieces of chicken, peach and onion.

In a small bowl, whisk together juice, tamari, fruit spread, chipotle and chopped rosemary. Grill kabobs, turning frequently, until lightly browned, about 5 minutes. Begin dipping rosemary sprig in tamari mixture and brushing kabobs, turning kabobs frequently, until chicken is cooked through and kabobs are glazed, about 3 minutes more.

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Nutritional Info:
Per Serving: 160 calories (20 from fat), 2g total fat, 0.5g saturated fat, 45mg cholesterol, 170mg sodium, 15g carbohydrates, (1 g dietary fiber, 8g sugar), 18g protein.

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