This was a light and yet filling dinner that left me feeling satisfied and not at all guilty!
¼ cup extra virgin olive oil
¼ cup tbs white wine vinegar
1 tsp garlic powder
¾ tsp salt
75 tsp onion powder
75 tsp Dijon mustard
¼ tsp black pepper
2 lb boneless skinless chicken breasts, cubed (I had 24 pieces)
2 large zucchini or zucchini squash, sliced thick
1 medium red onion, sliced/quartered
24 grape or cherry tomatoes
12 skewers (metal, wood, etc...)
Combine all of the marinade ingredients together with the chicken in a shall sealable dish or just a large ziplock bag.
Set in the fridge to marinate for at least 2 hours, but overnight is best!
Once the chicken has marinated skewer the meat, and vegetables together.
Grill via whichever method of your choosing until the chicken has cooked through.
I used my countertop grill on a medium-high setting for about 5-10 minutes.
When the chicken is cooked, serve the kabobs right away and enjoy with sides of your choice!
For the full post, visit The Skinny Fork