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Vancouver, WA – June 2017
Tolovana Resort – June 15 to July 15 #1

Lemon Scallion Chicken & Vegetable Kabobs Recipe

chicken kababThe weather is warming up and it’s getting almost time to put on the bathing suit. If you’re not feeling bathing suit ready quite yet, maybe it’s time lighten up your diet. Put away those heavy wintry stews, rice and beans, and pot roasts and go for something deliciously light like these Lemon Scallion Chicken and Vegetable Kabobs. Each serving has fewer than 400 calories. Time to fire up the grill.

Recipe courtesy  the weight loss experts at MediFast www.medifast1.com

Prep time: 15-20 minutes + 30 minutes soak time for wooden skewers

Cook time: 10-15 minutes

Yields: 3 servings

Ingredients

  • 24 oz raw, boneless, skinless chicken breast (should yield three 6-oz cooked servings)
  • 2 cups (2 small) summer squash*
  • 2 cups (18 medium) mushrooms, quartered
  • 1-1/2 cups (1 small-medium) zucchini*
  • 1 cup (8 medium) cherry tomatoes

*Half lengthwise, then cut into 1″ chunks


Lemon scallion sauce:

  • 3/4 cup (4-6) scallions, chopped
  • 1 Tbsp olive oil
  • 1/2 tsp salt or salt substitute
  • 6 Tbsp fresh lemon juice
  • 1 Tbsp hot red pepper sauce
  • 1/4 tsp freshly ground black pepper

Directions

  1. If using wooden skewers, soak in water 30 minutes.
  2. In small bowl, combine scallion sauce; set aside. (You may wish to reserve part of this sauce for finished kabobs.)
  3. Preheat grill to medium heat.
  4. Thread kabobs with chicken, zucchini, squash, mushrooms, and tomatoes.
  5. Brush kabobs before and during cooking with sauce.
  6. Grill kabobs 10 minutes, turning once, until cooked through.


Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at realfoodtraveler.com.