This Recipe comes from Cooking Light Magazine. Easy and delicious. Try marinating the veggies for at least 15 minutes before skewering and grilling. Serve with white rice if you like.
1. Combine first 3 ingredients in a large bowl; add chicken to bowl, and toss to coat. Let stand 15 minutes, turning occasionally.
2. Prepare grill
3. Remove chicken from bowl, reserving marinade. Place marinade in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 5 minutes). Thread chicken and bell peppers on 8 (12 inch) bamboo skewers. Bruch skewers with marinade. Plake skewers on grill rack coated with cooking spray. Grill 4 minutes on each side or until done, brushing occasionally with the remaining marinade. Remove from grill; sprinkle with sesame seeds. Serve with rice.
Yield: 4 servings
Serving Size - 2 skewers & 3/4 cup rice
Points = 9
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (417g) | ||
Recipe Makes: 4 | ||
|
||
Calories: 403 | ||
Calories from Fat: 61 (15%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 6.8g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 15.4mg | 5 % | |
Sodium 1077.4mg | 37 % | |
Potassium 338.6mg | 9 % | |
Total Carbohydrate 63.5g | 19 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 58.2g | ||
Protein 15.8g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 403
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.