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Teriyaki Kabobs Recipe
|Whole chicken breast||2 , split, boned and skinned|
|Broccoli florets/1 large green bell pepper, cut into 1 inch squares||16 , cooked crisp tender (2 Inch Florets)|
|Mushrooms||16 Large, stems trimmed|
|Picante sauce||1⁄2 Cup (8 tbs) (PaceÂ®)|
|Reduced calorie italian dressing||1⁄4 Cup (4 tbs)|
|Light soy sauce||2 Tablespoon|
|Finely shredded ginger||1 1⁄2 Teaspoon (Fresh)|
Serving size: Complete recipe
Calories 628 Calories from Fat 55
% Daily Value*
Total Fat 6 g9.5%
Saturated Fat 1.4 g7%
Trans Fat 0.1 g
Cholesterol 199.5 mg
Sodium 3829.9 mg159.6%
Total Carbohydrates 44 g14.6%
Dietary Fiber 4.9 g19.6%
Sugars 23 g
Protein 99 g198.7%
Vitamin A 130.9% Vitamin C 331.1%
Calcium 15.6% Iron 32.8%
*Based on a 2000 Calorie diet
Place chicken, broccoli and mushrooms in large plastic food storage bag.
Combine Pace® Picante Sauce, Italian dressing, soy sauce, ginger and sugar in small bowl; mix well.
Add Pace® Picante Sauce mixture to chicken mixture in bag; press out air and fasten securely.
Refrigerate 1 hour, turning bag frequendy.
Drain chicken and vegetables, reserving marinade.
Alternately thread chicken accordion-style with broccoli and mushrooms onto skewers.
Heat reserved marinade to a boil.
Place kabobs on grill over hot coals or on rack of broiler pan.
Brush with marinade.
Grill or broil 9 to 12 minutes or until chicken is cooked through, turning and basting once with marinade.
Add tomatoes to skewers during last minute of cooking.