Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. boneless skinless chicken breasts, cut into 1-inch pieces | ||
| 2 tbsp. Hy-Vee Select olive oil | ||
| 2 tbsp. Hy-Vee orange juice | ||
| 3 clove(s) garlic, minced | ||
| 1 tsp. Hy-Vee paprika | ||
| ½ tsp. Hy-Vee ground cumin | ||
| ½ tsp. Hy-Vee ground cinnamon | ||
| ⅛ tsp. Hy-Vee ground ginger | ||
| ¼ tsp. cayenne pepper | ||
| 8 wooden or metal skewers | ||
| 1 small zucchini, cut into 1/2-inch-thick slices | ||
| 1 small summer squash, cut into 1/2-inch-thick slices | ||
| 1 medium red onion, cut into 1-inch pieces | ||
| 1 (8 oz) container whole baby bella mushrooms | ||
| 1 c. grape tomatoes | ||
| Hy-Vee salt and Hy-Vee black pepper, to taste |
Directions
- Place chicken in a large resealable plastic bag set in a shallow dish; set aside.
- For marinade, in a small bowl whisk together olive oil, orange juice, garlic, paprika, cumin, cinnamon, ginger and cayenne pepper. Add marinade to chicken in bag; seal bag. Turn to coat chicken. Marinate in the refrigerator at least 2 hours.
- Meanwhile, if using wooden skewers, soak skewers in water at least 30 minutes before grilling to prevent from burning. Prepare a charcoal or gas grill with lightly greased grill rack for direct cooking over medium-high heat.
- Drain chicken, discarding marinade. Thread chicken, zucchini, summer squash, red onion, mushrooms and tomatoes onto skewers, leaving 1/4-inch space between pieces. Season to taste with salt and black pepper.
- Grill chicken and vegetable skewers for 10 to 12 minutes or until internal temperature of chicken is 165 degrees, turning occasionally.
Nutrition facts
Servings
250 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 85mg
- Sodium: 65mg
- Total Carbohydrates: 11g
- Protein: 29g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 50%
0%
Iron 8%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Summer 2016.