PINEAPPLE-CHICKEN KABOBS
Pineapple, peppers and chicken basted in a balsamic vinaigrette make for kebabs with big summer flavor-and low-fat, low-sodium, low-calorie deliciousness.
Provided by My Food and Family
Categories Home
Time 1h35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Thread chicken, peppers and pineapple alternately onto 4 skewers.
- Reserve 1/4 cup dressing; brush kabobs with remaining dressing. Refrigerate 1 hour.
- Heat grill to medium heat. Grill kabobs 12 to 15 min. or until chicken is done, turning occasionally and brushing with reserved dressing.
Nutrition Facts : Calories 230, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
CHICKEN KABOBS (LOW CAL.)
This recipe has increadable flavor,is easy to make and has been the family for years. The marinade carmelizes on the chicken and vegetables, to give them a very unique flavor that complements the vegetables and chicken flavor. These are very low cal.(approx. 310cal. per 2 full skewers), and are quite filling. They are a summer favorite of our family. We serve them with rice or baked potatoe.You can cook them on the B-B-Q or oven. It sound like a very simple recipe, but the flavor isn't, there won't be any left overs. Try these, you will not be sorry.
Provided by 2nd Cook
Categories Chicken Breast
Time 35m
Yield 12 skewers, 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix the russian dressing,soya sauce and brown sugar in a bowl (no need to heat),I usually make a double batch so there is lots of marinade for the reserve. When well mixed, reserve 1/4 to 1/2 cup of marinade to use for brushing on the skewers.
- Cut chicken breast,onion and peppers into 1 to 2 inch cubes (chicken shrinks quite a bit so don't cut too small).
- Put chicken into the marinade and refegerate for 2 to 4 hours.
- Soak wooden skewers for 1/2 hour or so.
- Take chicken out of fridge.
- Dip pepper in marinade and push onto skewer to the end, then chicken, then dip onion in marinade and push onto skewer.
- Repeat untill there is none left, alternating vegtables with chicken.
- You can also use straight vegetables if you want on some.
- Put skewers on Bar-B-Q or oven at 375 f.
- Turn and brush with reserve marinade frequently so the chicken doesn't dry out.
- Don't worry if the edges of the vegetables burn a little, it actually adds flavor just keep adding reserve marinade on top of them.
- Cook until chicken is cooked.(cut into to make sure).
- You can also use beef for the skewer if you like (I prefer chicken as the beef tends to dry out abit, plus not low cal.).
- Serve with rice or baked potatoes.
- Enjoy.
LOW FAT CHICKEN KABOBS
This is a great way to prepare chicken, it tastes great and it's good for you. A good alternative to typical barbecue food.
Provided by Chef Zenia
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Put saffron in a small cup with 2 tbsp hot water.
- Let soak for a few minutes.
- In a large shallow dish, combine yogurt, mint, shallot, fresh and granulated garlic.
- Add saffron and soaking liquid.
- Add chicken pieces; cover with plastic wrap and marinate in the refrigerator for at least 30 minutes and up to 12 hours.
- Light an outdoor grill or heat a stovetop grill pan.
- Thread the marinated chicken pieces onto skewers.
- Grill kebabs until chicken is no longer pink in the middle, about 5 minutes per side.
LIGHT CHICKEN KABOBS
Margaret Balley of Coffeeville, Mississippi shares her flavorful recipe for Light Chicken Kabobs. "They're easy to make ahead and grill in less than 30 minutes," raves Margaret.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cut each chicken breast half into three lengthwise strips. Place the chicken in a large resealable plastic bag. Place the green peppers, onions and mushrooms in another large resealable plastic bag. , In a large bowl, combine the salad dressing, soy sauce, Worcestershire sauce and lemon juice. Remove 1/3 cup; cover and refrigerate. Divide the remaining salad dressing mixture between the chicken and the vegetables; seal both bags and turn to coat. Refrigerate 4 hours or overnight, turning occasionally. , Drain and discard marinade from chicken and vegetables. Alternately thread chicken and vegetables on 18 metal or soaked wooden skewers. Grill over medium heat for 12-15 minutes or until chicken juices run clear, turning and basting with reserved marinade occasionally.
Nutrition Facts : Calories 210 calories, Fat 4g fat (0 saturated fat), Cholesterol 74mg cholesterol, Sodium 673mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
CHICKEN KABOBS
Here's a colorful, quick, and easy way to do your veggies and chicken on the grill--with no marinating!
Provided by DAVESARAH
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat grill for high heat.
- Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately.
- Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with barbeque sauce. Cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear.
Nutrition Facts : Calories 256 calories, Carbohydrate 29.6 g, Cholesterol 67.2 mg, Fat 3.2 g, Fiber 2.4 g, Protein 25.6 g, SaturatedFat 0.8 g, Sodium 761.8 mg, Sugar 20.1 g
LOW FAT CHUTNEY CHICKEN
Inspired by the Internet, TRUE! Changed things to suit my tastes too! Wonderful combination of ingredients, SO easy to do! Look forward to my first review!
Provided by mickeydownunder
Categories Chicken Breast
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- PREHEAT oven 180F/350C.
- Wash chicken and pat dry; cut chicken breasts in half vertically and then horizontally so you have 2 or three smaller pieces.
- COMBINE pepper, paprika and garlic salt.
- PLACE chicken in a carresole dish sprayed with oil.
- RUB spices on BOTH sides of chicken and place in a single layer in the casserole dish.
- NOTE: I used glass Pyrex 13 x 9 dish.
- NOTE: I used store bought Kato's peach chutney; can also use Apricot too!
- COMBINE chutney, lemon juice, curry powder, givger and brown sugar
- NOTE: adjust tastes to YOUR liking ie if don't like as much curry or garlic then adjust it.
- POUR above over chicken and bake COVERED for 1 hour; basting every 15 - 20 minutes.
- UNCOVER and bake UNCOVERED for about 10 - 15 minutes until chicken looks glazed.
- ENJOY!
LOW FAT CHICKEN KIEV AND CHIPS
When I was little, I loved Chicken Kiev, and recently I wanted to come up with a low fat alternative. My mum introduced me to chicken thighs, which are relatively low in fat, and I started experimenting and this is what I came up with. It's really nice and easy to make.
Provided by RainbowBubbles
Categories One Dish Meal
Time 40m
Yield 1 yummy meal :), 1 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200 degrees Celcius.
- Spray a square of baking foil with the cooking spray, and place the chicken thigh onto it.
- Mix together the salsa, mayonnaise, margarine, garlic and herbs to taste, and push into the 'hole' in the piece of chicken where the bone was.
- Spray the top of the piece of chicken and bring the foil up to form a parcel. Place on a baking tray in the oven.
- Cut the potato up into chips, and microwave on high for 2-3 minutes (depending on size of chips).
- Spray a baking tray with cooking spray, then add chips. Spray again, and toss the chips to make sure they're evenly covered. Put in oven with chicken (which should have been in for about 8-10 minutes).
- After about 12 minutes, toss the chips again and make sure they're cooking evenly. After they've been in the oven about 25 minutes, they should be ready (time depends on oven and how crispy you like your chips).
- Remove chicken parcel and chips from oven and serve, drizzling juices from the foil over the chicken.
- I like to serve it with steamed green beans and grilled mushrooms, but it's personal choice!
Nutrition Facts : Calories 305.6, Fat 5.8, SaturatedFat 1.3, Cholesterol 84.8, Sodium 171, Carbohydrate 39, Fiber 4.8, Sugar 2.1, Protein 24.3
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