Honeyginger Chicken N Veggie Kabobs Recipes

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KABOBLESS CHICKEN AND VEGETABLES



Kabobless Chicken and Vegetables image

As the primary caregiver for my grandma, I am trying to cook healthier for her. I am fascinated with Mediterranean cuisine. It is much easier to have chicken and vegetables off the kabob, which inspired this sheet-pan dinner. -Chelsea Madren, Fullerton, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup olive oil
1/2 cup balsamic vinegar
2 teaspoons lemon-pepper seasoning
2 teaspoons Italian seasoning
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2 medium yellow summer squash, sliced
2 medium zucchini, sliced
1 medium carrot, sliced
1 cup grape tomatoes

Steps:

  • In a large bowl, combine oil, vinegar, lemon pepper and Italian seasoning. Pour half the marinade into a separate bowl or shallow dish. Add chicken; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil. Drain chicken, discarding that marinade. Place squash, zucchini, carrot and tomatoes in pan in a single layer. Place chicken on top of the vegetables; pour reserved marinade over top. Cook until chicken is no longer pink and vegetables are tender, 45 to 60 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 305 calories, Fat 15g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 158mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

LEMON CHICKEN SKEWERS



Lemon Chicken Skewers image

This easy-to-assemble recipe, with tender chunks of chicken and garden-fresh veggies, is always a hit at parties. -Margaret Allen, Abingdon, Virginia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 13

1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoon white wine vinegar
2 garlic cloves, minced
2 teaspoons grated lemon zest
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-in. pieces
3 medium zucchini, halved lengthwise and cut into 1-1/2-inch slices
3 medium onions, cut into wedges
12 cherry tomatoes

Steps:

  • In a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting. Pour half into a large bowl. Add chicken; turn to coat. Pour the remaining marinade into another large bowl. Add the zucchini, onions and tomatoes; turn to coat. Cover and refrigerate chicken and vegetables for up to 4 hours or overnight., Drain and discard marinade. Alternately thread chicken and vegetables onto metal or soaked wooden skewers. Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade.

Nutrition Facts : Calories 219 calories, Fat 6g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 278mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

HONEY/GINGER CHICKEN N VEGGIE KABOBS



HONEY/GINGER CHICKEN N VEGGIE KABOBS image

THIS IS A TASTY MEAL ON A STICK WITH DIFFERENT COMBINATION OF FLAVAS. MY FAMILY REALLY ENJOYS THIS... SERVE WITH A BKD POTATO N A SALAD...DINNER SERVED :)

Provided by Lora DiGs

Categories     Other Main Dishes

Time 5h20m

Number Of Ingredients 12

3 large boneless chicken breast (cut into 1 1/2" pieces)
8 oz mushrooms (large ones cut in half)
1 large purple onion (cut into 1/4 wedges n then cut in half) about 2" pieces
3 large red peppers (cut into 2 " pieces)
1/4 c vegetable oil
1/3 c honey
1/3 c soy sauce
1/4 tsp black pepper
1 Tbsp fresh parsley, choppd
2 clove garlic, grated
2 Tbsp fresh ginger, grated
skewers (if using wooden soak in water for a half hour)

Steps:

  • 1. IN A BOWL WHISK TOGETHER VEG OIL, SOY SAUCE, HONEY, GARLIC, GINGER, PARSLEY N BLK PEPPER.
  • 2. PUT CHUNKS OF CHICKEN INTO A PLASTIC GALLON BAG N PUT VEGGIES IN ANOTHER BAG. POUR HALF OF MARINADE IN EACH BAG TAKE OUT AIR N ZIP UP THEN GENTLY SQUISH MARINADE AROUND FOOD N REFRIGERATE FOR 5 HOURS TO OVERNIGHT...REMMBR THE LONGER U MARINATE THE MORE FLAVA U GET :)
  • 3. IF USING WOODEN SKEWERS U NEED TO SOAK IN WATER FOR ABOUT AN HOUR B4 SKEWRING. TAKE SKEWER N PUT CHICKEN N VEGGIES IN AN ORDER ON N REPEAT UNTILL NONE IS LEFT.
  • 4. POUR MARINADE INTO A SMALL SAUCEPAN N BRING TO A BOIL (THIS IS TO RID IT OF RAW CHICKEN BACTERIA) THIS NOW CAN B USED TO BRUSH ON KABOBS WHILE GRILLN. OVER MED/HIGH HEAT GRILL KABOBS FOR 15-20 MINUTES...TURN TO COOK ON ALL SIDES N.......ENJOY :)

YUMMY HONEY CHICKEN KABOBS



Yummy Honey Chicken Kabobs image

Honey chicken kabobs with veggies. You can marinate overnight and make these kabobs for an outdoor barbecue as a tasty alternative to the usual barbecue fare! Fresh mushrooms and cherry tomatoes can also be used. (This can also be done in the broiler.)

Provided by Ann Marie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Broiled

Time 2h30m

Yield 12

Number Of Ingredients 9

¼ cup vegetable oil
⅓ cup honey
⅓ cup soy sauce
¼ teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
skewers

Steps:

  • In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
  • Preheat the grill for high heat.
  • Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
  • Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Nutrition Facts : Calories 178.5 calories, Carbohydrate 12.4 g, Cholesterol 44.8 mg, Fat 6.6 g, Fiber 1 g, Protein 17.4 g, SaturatedFat 1.1 g, Sodium 442.3 mg, Sugar 9.9 g

HONEY-GARLIC CHICKEN & VEGGIE SKEWERS RECIPE BY TASTY



Honey-Garlic Chicken & Veggie Skewers Recipe by Tasty image

Here's what you need: vegetable oil, honey, soy sauce, garlic, pepper, chicken breasts, red onion, red bell peppers, orange bell peppers, yellow bell peppers, fresh parsley, wooden skewer

Provided by Alix Traeger

Categories     Snacks

Yield 3 servings

Number Of Ingredients 12

3 tablespoons vegetable oil
⅓ cup honey
⅓ cup soy sauce
3 cloves garlic, minced
1 teaspoon pepper
3 chicken breasts, cubed
1 red onion
2 red bell peppers
2 orange bell peppers
2 yellow bell peppers
fresh parsley, to taste
wooden skewer, soaked in water

Steps:

  • Soak the skewers in water for 5-10 minutes and set aside.
  • In a bowl with the chicken, add the ingredients for the marinade.
  • Mix until coated. Cover with plastic wrap and refrigerate for 30 minutes to 2 hours.
  • If baking, preheat the oven to 400°F (200°C).
  • Prepare the vegetables by cutting them into 1-inch (2 ½ cm) squares.
  • Assemble the skewers starting with the red onion, followed by the bell peppers and chicken. Repeat three times.
  • Place the prepared skewers on a baking sheet and brush with remaining marinade.
  • Bake or grill for 20-30 minutes or until chicken is no longer pink.
  • Sprinkle with parsley.
  • Enjoy!

Nutrition Facts : Calories 645 calories, Carbohydrate 68 grams, Fat 19 grams, Fiber 5 grams, Protein 52 grams, Sugar 56 grams

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