Recipe - Tangy Chicken And Vegetable Kabobs (Hl)

1 One fourth pound Boneless skinless chicken
breasts
1 tablespoon Olive oil
2 Cloves garlicminced
One fourth cup Lemon juice
One fourth cup White wine; optional
1 teaspoon Red pepper flakes; optional
8 ounce Pineapple chunks; drain
juice and reserve
1 Red pepper; cut into 1"
squares
1 Green zucchini; cubed, or
sized for skewers
One fourth cup Ketchup
One fourth cup Pineapple juice
2 teaspoon Olive oil

Cut chicken into large chunks. Combine oil, garlic, lemon juice, red pepper
flakes and wine. Pour over chicken and marinate and refrigerate for 2 hours
or more. Place alternating pieces of chicken, pineapple chunks, zucchini
and red pepper on skewers. Whisk together ketchup, pineapple juice and
olive oil. Brush entire kabob with ketchup sauce and place on grill or in
broiler of oven. Cook for a total of 1015 minutes, or until chicken is no
longer pink inside and top of kabob is slightly brown. Turn the kabob
frequently to cook evenly. Brush final ketchup marinate on all sides as you
turn the kabob. Discard any leftover marinate.

Yield: 4 servings

Serving size: 1 kabob

Calories per serving: 350

Nutrient composition: 4 protein 1 fat 1 vegetable 1 fruit

Recipes from Dr. Lou Aronne and from the book Weigh Less, Live Longer are
supported by an unrestricted grant from HoffmanLaRoche.

Courtesy of Our Weight Loss Nutritionist, Kathy Isoldi

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: RECIPE FOR HEALTH SHOW #RHF47

Posted to MCRecipe Digest V1 #800 by 4paws@netrax.net (ShermeyerGail) on
Sep 24, 1997