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
1. Sprinkle chicken breasts with pepper.
2. Thread 8 skewers as follows: chicken, mushroom, chicken, onion, chicken, orange quarter, chicken, pineapple chunk, cherry tomato.
3. Place kabobs in shallow pan.
4. Combine remaining ingredients; spoon over kabobs. Marinate in refrigerator at least 1 hour.
5. 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
National Heart, Lung, and Blood Institute
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