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Categories: Grilled, Main courses

Chicken and Vegetable Skewers

Chicken and Vegetable Skewers
Los Angeles Times

What could be easier than a brochette dinner? With so much produce at its peak, finding vegetables that will grill quickly with chicken is a breeze. These skewers are very forgiving; if the zucchini doesn't look good when you're shopping, ... Read more

Total time: 30 minutes | Serves 4
  • Juice of 1 large lemon
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon herbs de Provence
  • Coarse salt
  • Freshly ground pepper
  • 4 boneless, skinless chicken breasts
  • 2 to 3 zucchini
  • 1 sweet onion
  • 8 small mushrooms

Step 1Whisk together lemon juice, oil, mustard, herbs de Provence and salt and pepper to taste in small bowl. Slice each chicken breast into 1-inch cubes. Toss chicken in marinade.

Step 2Cut zucchini into 1-inch-thick rounds. Quarter onion and separate pieces.

Step 3Divide chicken and vegetables among 8 skewers, alternating chicken, zucchini and mushrooms. Use 2 mushrooms per skewer, threading from stem through to top to prevent mushroom from breaking in half.

Step 4Grill chicken-vegetable skewers over medium-high heat, basting with remaining marinade, turning often until chicken is cooked and vegetables are tender and beginning to char, about 10 minutes.

Each serving:
268 calories; 282 mg sodium; 99 mg cholesterol; 6 grams fat; 10 grams carbohydrates; 43 grams protein; 1.31 grams fiber.
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