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 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 %|
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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
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