Rosemary-Peach Chicken Kebabs with Orange Glaze - Delicious Decisions
Calories202 Per Serving
Protein25g Per Serving
Fiber2g Per Serving
|Total Fat||5.0 g|
|Saturated Fat||1.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.0 g|
|Monounsaturated Fat||2.0 g|
|Total Carbohydrate||14 g|
|Dietary Fiber||2 g|
3 lean meat, 1 fruit
1 lb. boneless, skinless chicken breasts, cut into 16 1 1/2-inch pieces, all visible fat discarded
2 large ripe but firm peaches, cut into 16 1-inch wedges
1 large green bell pepper, cut into 16 1 1/2-inch squares
1/4 tsp. pepper
1/8 tsp. salt
3/4 tsp. grated orange zest
3 Tbsp. fresh orange juice
3 Tbsp. chopped, fresh rosemary
1 1/2 tsp. honey
1 1/2 tsp. canola oilOR
1 1/2 teaspoon corn oil
Lightly spray the grill rack with cooking spray. Preheat the grill on medium.
Meanwhile, thread the chicken, peaches, and bell pepper alternately onto four 14- to 16-inch metal skewers. Sprinkle the pepper and salt over the kebabs.
In a small bowl, whisk together the glaze ingredients. Set aside half the glaze (about 2 tablespoons). Brush both sides of the kebabs with the remaining glaze.
Grill the kebabs for 6 to 8 minutes, or until the chicken is no longer pink in the center and the vegetables are almost tender, turning once halfway through and brushing with the reserved 2 tablespoons of glaze, using a clean basting brush. Reduce the heat or move the kebabs to a cooler area of the grill if they are cooking too fast.
Ripe but firm peaches are important for this recipe. The direct heat softens and sweetens the fruit, even if it’s not quite at its prime.
Keep it Healthy: You can replace the peaches with other stone fruits, such as nectarines and plums.
This recipe is reprinted with permission from American Heart Association Go Fresh. Copyright © 2014 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.