Chicken Skewers

• servings: 6
• total time: 15 minutes

Ingredients

1/4 cup olive oil

3 tablespoons lemon juice

1 tablespoon white wine vinegar

2 garlic cloves, minced

2 teaspoons grated lemon zest

1 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon dried oregano

1/4 teaspoon pepper

1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-in. pieces

3 medium zucchini, halved lengthwise and cut into 1-1/2-inch slices

3 medium onions, cut into wedges

12 cherry tomatoes

Directions

In a large bowl, combine the first 9 ingredients; set aside 1/4 cup for basting. Pour half into a large bowl. Add chicken; turn to coat. Pour the remaining marinade into another large bowl. Add the zucchini, onions and tomatoes; turn to coat. Cover; refrigerate chicken and vegetables for up to 4 hours or overnight.

Drain chicken and vegetables, discarding marinade. Alternately thread chicken and vegetables onto metal or soaked wooden skewers. Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade.

Notes

1 skewer: 244 calories, 11g fat (2g saturated fat), 63mg cholesterol, 421mg sodium, 11g carbohydrate (6g sugars, 2g fiber), 25g protein.