Grilled Chicken-Vegetable Kabobs

Enjoy these grilled chicken and veggie kabobs coated with flavorful honey-mustard dressing - a delightful dinner.

  • prep time 35 min
  • total time 2 hr 35 min
  • ingredients 5
  • servings 4

Ingredients

3/4
lb. boneless skinless chicken breast halves or chicken thighs, cut into 1/2-inch strips
12
fresh whole medium mushrooms
1
large red bell pepper, cut into 12 pieces
1
small zucchini or yellow summer squash, cut into 8 pieces
1/2
cup purchased honey-mustard salad dressing
  • 1 Place chicken strips, mushrooms, bell pepper and zucchini in large nonmetal dish or resealable food storage plastic bag. Add salad dressing; stir or turn bag to coat. Cover dish or seal bag; refrigerate at least 2 hours to marinate, stirring or turning once.
  • 2 Heat grill. Alternately thread chicken strips, mushrooms, bell pepper and zucchini onto eight 12 to 14-inch metal skewers, allowing 1/4-inch space between pieces for even cooking. Reserve marinade.
  • 3 When ready to grill, place kabobs on gas grill or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until chicken is no longer pink and vegetables are crisp-tender, turning once and brushing occasionally with reserved marinade. Discard any remaining marinade.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    150
    (
    Calories from Fat
    35),
    % Daily Value
    Total Fat
    4g
    4%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    50mg
    50%;
    Sodium
    105mg
    105%;
    Total Carbohydrate
    8g
    8%
    (Dietary Fiber
    2g
    2%
      Sugars
    5g
    5%
    ),
    Protein
    20g
    20%
    ;
    % Daily Value*:
    Vitamin A
    30%;
    Vitamin C
    60%;
    Calcium
    0%;
    Iron
    10%;
    Exchanges:
    1 Vegetable; 2 1/2 Very Lean Meat; 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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