With no added salt and very little oil in the marinade, these broiled or grilled kabobs made with skinless chicken breasts are lower in saturated fat, cholesterol, and sodium.
| 8 | boneless, skinless chicken breasts |
| 8 | fresh mushrooms |
| to taste | black pepper |
| 8 | parboiled whole white onions |
| 2 | oranges, quartered |
| 8 | canned pineapple chunks |
| 8 | cherry tomatoes |
| 1 can (6 oz) | frozen, concentrated apple juice, thawed |
| 1 C | dry white wine |
| 2 Tbsp | soy sauce, low sodium |
| dash | ground ginger |
| 2 Tbsp | vinegar |
| 1/4 C | vegetable oil |
- Sprinkle chicken breasts with pepper.
- Thread 8 skewers as follows: chicken, mushroom, chicken, onion, chicken, orange quarter, chicken, pineapple chunk, cherry tomato.
- Place kabobs in shallow pan.
- Combine remaining ingredients; spoon over kabobs. Marinate in refrigerator at least 1 hour.
- Drain. Broil 6 inches from heat, 15 minutes on each side, brushing with marinade every 5 minutes. Discard any leftover marinade.
Yield: 8 servings--Serving Size: 1/2 chicken breast kabob
Each serving provides:
Calories: 359
Total fat: 11 g
Saturated fat: 2 g
Cholesterol: 66 mg
Sodium: 226 mg