Honey Chicken Kebabs

This is a clean-eating recipe for grilled kebabs and it's delicious!!  The marinade is a cinch to prepare.  Make sure that you soak the chicken in the marinade for 10 minutes before adding the vegetables.  Marinate in the fridge for at least an hour before grilling to let all those incredible flavors mingle.  This is my favorite time of year for cooking because I love grilling outdoors.  There are so many variations that you can do with kebabs.   Serve over brown or wild rice and make it meal.  Enjoy~





Honey Chicken Kebabs



1 1/2 lbs boneless, skinless organic chicken breasts cut into bite-size pieces

2 medium zucchini sliced into bite-size pieces

1 medium red pepper cut into bite-size pieces

1 medium green pepper cut into bite-size pieces

1 red onion cut into wedges

5 fresh pineapple rings cut into bite-size chunks

16 cherry tomatoes

6 tbsp lemon juice

3 tbsp honey

3 tbsp olive oil

3 tsp Dijon mustard

3 garlic cloves, crushed

2 tsp fresh thyme or 1 1/2 tsp dried thyme (fresh is best for flavor)

3/4 tsp sea salt

3/4 tsp fresh ground pepper

wooden skewers



Directions:



In a large mixing bowl, combine lemon juice, honey, olive oil, mustard and crushed garlic.  Stir in thyme, sea salt and pepper.  Add chicken and let soak for 10 minutes. 







Then add zucchini, tomatoes, pineapple, bell pepper and onion.  Toss until well coated.  Let marinate in the refrigerator for 1 hour. 







Soak wooden skewers in cold water for 30 minutes.  This keeps them from burning. 







Preheat grill to medium.  Thread the chicken and vegetables onto the skewers.  Save the marinade mixture. 







Grill on medium heat.  Turn kebabs every few minutes to make sure they cook evenly.  Brush with reserved marinade during cooking.  Grill until juices run clear when chicken is pierced with a knife, about 10-12 minutes. 







4 Servings.  Per serving:

Calories: 289; Fat 6 g; Sodium: 145 mg; Carbs 18 g; Fiber 3 g; Protein 41g