Skinny Greek Chicken Kabobs

| Amanda Plott
Serving size:4
Skinny Greek Chicken Kabobs

This was a light and yet filling dinner that left me feeling satisfied and not at all guilty!

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1/4 cup tbs white wine vinegar
  • 1 tsp garlic powder
  • 3/4 tsp salt
  • 75 tsp onion powder
  • 75 tsp Dijon mustard
  • 1/4 tsp black pepper
  • pinch oregano
  • pinch basil
  • 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...)

Directions

  1. Combine all of the marinade ingredients together with the chicken in a shall sealable dish or just a large ziplock bag.
  2. Set in the fridge to marinate for at least 2 hours, but overnight is best!
  3. Once the chicken has marinated skewer the meat, and vegetables together.
  4. Grill via whichever method of your choosing until the chicken has cooked through.
  5. I used my countertop grill on a medium-high setting for about 5-10 minutes.
  6. 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.