Servings and Ingredients
|1 lbs. boneless, skinless chicken breast, cut into 1-inch cubes|
|2 c. Hy-Vee light Italian salad dressing|
|1 large green bell pepper, cut into 1-1/2-inch pieces|
|1 ½ c. whole fresh mushrooms|
|2 large Vidalia onions, cut into wedges|
- In a large sealable plastic bag combine chicken and Italian dressing. Seal and refrigerate at least 2 hours or overnight.
- Remove chicken from marinade; discard marinade.
- On each of 4 long metal skewers, alternately thread chicken, bell pepper, mushrooms and onion.
- Grill 10 to 15 minutes, turning every 2 to 3 minutes, or until internal temperature of chicken reaches 160 degrees.
170 Calories per serving
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 75mg
- Sodium: 160mg
- Total Carbohydrates: 8g
- Protein: 26g
Vitamin A 4%
Vitamin C 60%