Chicken and Vegetable Skewers
Author: Kitchens
  • juice of 1 large lemon
  • 1 Tablespoon olive oil
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon Herbs de Provence
  • coarse salt, to taste
  • freshly-ground black pepper, to taste
  • 4 boneless skinless chicken breasts
  • 2 zucchini (to 3)
  • 1 sweet onion
  • 8 small mushrooms
  1. Whisk together lemon juice, oil, mustard, herbs de Provence and salt and pepper to taste in small bowl. Slice each chicken breast into 1-inch cubes. Toss chicken in marinade.
  2. Cut zucchini into 1-inch-thick rounds. Quarter onion and separate pieces.
  3. Divide chicken and vegetables among 8 skewers, alternating chicken, zucchini, onion, and mushrooms. Use 2 mushrooms per skewer, threading from stem through to top to prevent mushroom from breaking in half.
  4. Grill chicken-vegetable skewers over medium-high heat, basting with remaining marinade, turning often until chicken is cooked and vegetables are tender and beginning to char, about 10 minutes.
This recipe yields 4 servings.

Each serving: 268 calories; 282 mg sodium; 99 mg cholesterol; 6 grams fat; 10 grams carbohydrates; 43 grams protein; 1.31 grams fiber.
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