6 Servings
Prep: 15 min. Grill: 15 min.
Ingredients
6 boneless skinless chicken breast halves (4 ounces each)
2 large green peppers, cut into 1-1/2 inch pieces
2 large onions, cut into 18 wedges
18 medium fresh mushrooms
1 bottle (8 ounces) low-fat Italian salad dressing
1/4 cup light soy sauce
1/4 cup Worcestershire sauce
2 tablespoons lemon juice
Directions
- Cut each chicken breast half into three lengthwise strips. Place the chicken in a large resealable plastic bag. Place the green peppers, onions and mushrooms in another large resealable plastic bag.
- In a large bowl, combine the salad dressing, soy sauce, Worcestershire sauce and lemon juice. Remove 1/3 cup; cover and refrigerate. Divide the remaining salad dressing mixture between the chicken and the vegetables; seal both bags and turn to coat. Refrigerate 4 hours or overnight, turning occasionally.
- Drain and discard marinade from chicken and vegetables. Alternately thread chicken and vegetables on 18 metal or soaked wooden skewers. Grill over medium heat for 12-15 minutes or until chicken juices run clear, turning and basting with reserved marinade occasionally. Yield: 6 servings.
Nutritional Facts:
- Diabetic Exchanges: One serving equals 3 lean meat, 2 vegetable; also 210 calories, 673 mg sodium, 74 mg cholesterol, 13 gm carbohydrate, 29 gm protein, 4 gm fat.
- Follow RecipesDream
- Follow @us
