Skinny Apricot Chicken Kabobs Food

KABOBLESS CHICKEN AND VEGETABLES

Kabobless Chicken and Vegetables image

As the primary caregiver for my grandma, I am trying to cook healthier for her. I am fascinated with Mediterranean cuisine. It is much easier to have chicken and vegetables off the kabob, which inspired this sheet-pan dinner. -Chelsea Madren, Fullerton, California

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1/2 cup olive oil
1/2 cup balsamic vinegar
2 teaspoons lemon-pepper seasoning
2 teaspoons Italian seasoning
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2 medium yellow summer squash, sliced
2 medium zucchini, sliced
1 medium carrot, sliced
1 cup grape tomatoes

Steps:

In a large bowl, combine oil, vinegar, lemon pepper and Italian seasoning. Pour half the marinade into a separate bowl or shallow dish. Add chicken; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil. Drain chicken, discarding that marinade. Place squash, zucchini, carrot and tomatoes in pan in a single layer. Place chicken on top of the vegetables; pour reserved marinade over top. Cook until chicken is no longer pink and vegetables are tender, 45 to 60 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 305 calories, Fat 15g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 158mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

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