Fire up the grill and try this delightful recipe for chicken kabobs in a Japanese marinade, with much less of the usual sodium. Ingredients 1½ pounds of chicken breasts, boned, skinned and sliced lengthwise 3 medium zucchini, cut into 1-inch chunks 16 cherry tomatoes 16 fresh mushrooms 2 medium onions, cut into quarters ¼ cup of water 2 tablespoons of reduced sodium soy sauce 1 tablespoon honey 1 tablespoon cooking oil 1 teaspoon of J.R. Watkins Ginger 1 teaspoon of J.R. Watkins Garlic Powder 1 teaspoon of J.R. Watkins Barbecue Sauce Directions Remove any visible fat from chicken before slicing. Place in shallow glass or stainless steel pan with vegetables. Marinate in refrigerator for 1 hour, turning occasionally. Skewer chicken alternately with vegetables, diving among 8 metal skewers. Broil over hot coals or place in broiler 4 inches from heat, about 3 minutes on each side, basting frequently with marinade Makes 8 servings Calories per serving: 179 Sodium per serving: 218 mg. jrwatkins/consultant/lshuck
Posted on: Tue, 23 Jul 2013 21:08:04 +0000
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