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Thai Chicken Kabobs

Yield 4 servings.

Ingredients

  • 2/3 cup canned no-salt-added chicken broth, undiluted
  • 1/4 cup firmly packed brown sugar
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons lemon juice
  • 2 teaspoons dried crushed red pepper
  • 2 teaspoons curry powder
  • 1 pound skinned, boned chicken breasts, cut into 1 1/2-inch pieces
  • 2 medium zucchini, cut into 1 1/4-inch pieces
  • 2 medium-size yellow squash, cut into 1 1/4-inch pieces
  • 2 medium-size sweet red peppers, seeded and cut into 1 1/4-inch pieces
  • Vegetable cooking spray
  • 4 cups cooked long-grain rice (cooked without salt or fat)

Nutrition Information

  • calories 470
  • caloriesfromfat 8 %
  • fat 4.1 g
  • satfat 1 g
  • monofat 1.1 g
  • polyfat 0.9 g
  • protein 33 g
  • carbohydrate 74.1 g
  • fiber 0.0 g
  • cholesterol 70 mg
  • iron 0.0 mg
  • sodium 274 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 6 ingredients in a large heavy-duty, zip-top plastic bag. Add chicken; seal bag, and shake until chicken is well coated. Marinate chicken in refrigerator 8 hours, turning bag occasionally.

  2. Remove chicken from marinade, reserving marinade. Place marinade in a small saucepan; bring to a boil. Remove from heat, and set aside. Thread chicken evenly onto 4 (12-inch) skewers. Thread zucchini, squash, and sweet red pepper alternately onto 4 additional 12-inch skewers.

  3. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place vegetable skewers on rack; grill, covered, 5 minutes, turning and basting with reserved marinade. Place chicken skewers on rack; grill chicken and vegetables, covered, 5 additional minutes or until vegetables are tender and chicken is done, turning and basting often with marinade. Remove vegetables and chicken from skewers.

  4. To serve, place 1 cup rice on each plate; top evenly with vegetables and chicken.

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