Chicken Fajita Kebabs
Ingredients:
1 lb. raw boneless skinless chicken breast, cut into 1-inch cubes
1 tbsp. fajita seasoning mix
1 red bell pepper, cut into 1-inch strips
1 green bell pepper, cut into 1-inch strips
1 medium onion, cut into 1-inch chunks
1 lime, cut into 4 wedges
Directions:
If using wooden skewers, soak them in water for 20 minutes to prevent burning. (You’ll need four.)
Season chicken with fajita seasoning. Alternately thread chicken and veggies onto four skewers, tightly packing the pieces together.
Bring a grill sprayed with nonstick spray to medium-high heat. Grill kebabs for 5 minutes with the grill cover down.
Flip kebabs. With the grill cover down, grill for 6 – 8 minutes, or until chicken is cooked through.
Serve with lime wedges, and squeeze over kebabs before eating!
MAKES 4 SERVINGS
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Grilled Apple ‘n Squash Sausage Kebabs1/6th of recipe (1 skewer): 152 calories, 5g total fat (1.5g sat fat), 431mg sodium, 17g carbs, 2g fiber, 9g sugars, 10.5g protein — PointsPlus® value 4* — SmartPoints® value 3*
Ingredients: Kebabs |
Directions:
If using wooden skewers, soak them in water for 20 minutes to prevent burning. (You’ll need six.)
To make the glaze, in a small bowl, combine preserves with soy sauce. Stir until uniform.
Place squash and apples in a large microwave-safe bowl with 1 tbsp. water. Cover and microwave for 2 minutes. Stir, and microwave for 2 more minutes, or until squash has slightly softened.
Alternately thread squash, apples, and sausage coins onto six skewers, tightly packing pieces together.
Spray a grill with nonstick spray and bring to medium-low heat. Brush all sides of the kebabs with the glaze. Grill for 6 minutes with the grill cover down.
Flip kebabs. With the grill cover down, grill for 6 – 8 minutes, or until squash has softened. Enjoy!
MAKES 6 SERVINGS
Teriyaki Orange Chicken Kebabs
1/4th of recipe (2 kebabs): 217 calories, 3.5g total fat (0.5g sat fat), 744mg sodium, 18g carbs, 1.5g fiber, 12g sugars, 29g protein
SmartPoints® value 4*
Prep: 20 minutes
Cook: 15 minutes
Marinate: 1 hour
Ingredients:
1 lb. raw boneless skinless chicken breast, cut into 1-inch cubes (about 24 cubes)
1/4 tsp. garlic powder
1/8 tsp. each salt and black pepper
6 tbsp. thick teriyaki marinade or sauce
3 tbsp. orange juice
24 one-inch zucchini chunks (about two 8-oz. zucchini)
16 medium baby bella mushrooms
16 pineapple chunks (fresh or previously packed in juice)
Directions:
Season cubed chicken with garlic powder, salt, and pepper, and place in a large sealable container (or bag). In a small bowl, mix 3 tbsp. teriyaki sauce with 2 tbsp. orange juice. Add to the container, and thoroughly coat chicken. Seal, and refrigerate for 1 hour.
If using wooden skewers, soak them in water for 20 minutes to prevent burning.
Alternately thread chicken, veggies, and pineapple onto eight skewers, tightly packing the pieces together. Discard excess marinade.
Bring a grill sprayed with nonstick spray to medium-high heat. Grill kebabs for 6 minutes with the grill cover down.
Flip kebabs. With the grill cover down, grill for 6 more minutes, or until chicken is cooked through.
In a small bowl, thoroughly mix remaining 3 tbsp. teriyaki sauce with remaining 1 tbsp. orange juice. Drizzle over kebabs.
MAKES 4 SERVINGS
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