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Heart Health
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Dijon Chicken Kebabs
Submitted by Norma Stovall
1 pound small red potatoes, halved
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1 pound skinless, boneless chicken breasts, cut into 32 pieces
16 large mushrooms, stems removed
16 cherry tomatoes
Preheat the grill to a medium heat. When ready to cook, spray the grill rack with nonstick cooking spray. In a large pot of boiling water, cook the potatoes for 10 minutes to blanch. Drain. In a small bowl, combine the honey, mustard, lemon juice, thyme, and pepper. Add the chicken and mushrooms, tossing to coat well. Alternately thread the chicken, mushrooms, tomatoes, and potatoes onto 8 skewers. Grill the kebabs, covered, turning occasionally, for 8 minutes or until the chicken is cooked through. Divide the skewers among 4 plates and serve.
Serving size: 4
Nutrients: calories: 305, total fat: 2 g, saturated fat: 4 g, carbohydrates: 40 g, protein: 31 g, cholesterol 66 mg, sodium 270 mg.
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