Balsamic Chicken and Veggie Kabobs
Grilled Balsamic Chicken and Veggie Kabobs are great for those lazy summer evenings when you don’t want to work too hard to enjoy a delicious dinner. Made with simple pantry staples, yet oh-so-tasty, these kabobs are finished with a balsamic reduction, salt and pepper, and herbs.
Servings:6 servings
Equipment
- skewers
Ingredients
- 4 boneless skinless chicken breasts, cut into 1.5 inch chunks
- 1 medium zucchini, sliced
- 1 yellow squash, sliced
- 2 tablespoons oil
- salt and pepper to taste
- ⅓ cup balsamic reduction / balsamic glaze, optional, store bought or homemade
- freshly chopped parsley, thyme, or basil for garnish, optional
marinade
- ½ cup balsamic vinegar
- ¼ cup oil
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- 1 tablespoon worcestershire sauce
- 3 teaspoons minced garlic
- 1 teaspoon dried Italian herb blend , or Herbs de Provence
- 1 teaspoon salt
- ¼ teaspoon cracked black pepper, or pinch of ground black pepper
Instructions
- In a medium bowl whisk together all marinade ingredients. Add chicken, toss to combine, cover and chill for 30 minutes.
- Skewer the chicken and veggies. Brush the veggies with oil and salt and pepper them to taste. Discard marinade.
- Transfer skewers to a preheated and oiled grill. Rotate often and cook for 8-10 minutes until chicken is cooked through and veggies are tender.
- Garnish with balsamic glaze and chopped herbs if desired. Serve immediately.
Notes
Feel free to add other vegetables, some of my favorites for this recipe are bell peppers and onions.
Nutrition
Calories: 786 kcal, Carbohydrates: 5 g, Protein: 63 g, Fat: 56 g, Saturated Fat: 15 g, Trans Fat: 1 g, Cholesterol: 251 mg, Sodium: 403 mg, Potassium: 718 mg, Fiber: 1 g, Sugar: 4 g, Vitamin A: 518 IU, Vitamin C: 10 mg, Calcium: 46 mg, Iron: 3 mg