Teriyaki Chicken Kabobs

David Burns

Ingredients:

½ cup Teriyaki Marinade
1 lb Chicken, boneless, skinless
1 each Green Bell Pepper
1 each Red Bell Pepper
8 each Mushrooms
1 each Red Onion
8 each Cherry Tomatoes

Method:

1. Soak 8 inch skewers in water
2. Pour marinade into large bowl
3. Cut chicken breasts into one ounce portions
4. Cut bell peppers and onions into one square in pieces
5. Place chicken and vegetables in the marinade. Marinate for 45 minutes
6. Build kabobs by stringing chicken and vegetables onto the skewer
7. Each skewer should contain 4 pieces of chicken
8. Heat oven to 350 degrees
9. Place kabobs on a cooking sheet, spray with PAM
10. Bake for 20 minutes or until chicken is done

Yield: 4 kabobs, 1 each

Nutritional Information:

236 Kcalories
33 grams Protein
4.3 grams Fat