Name: Chicken-and-Summer-Squash Kebabs
Yield: Makes 4 servings
Ingredients: 1 orange, juiced, plus zest; 1 lemon, juiced, plus zest; 1 lime, juiced, plus zest; 2 teaspoons ground cumin; 2 teaspoons chili powder; 1/2 cup olive oil; 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks (16 pieces); 1/4 cup balsamic vinegar; 1 red onion, halved, cut into 1-inch wedges; 2 large zucchini, halved, cut into eighths; 2 yellow squash, halved, cut into eighths; Coarsely ground black pepper; Vegetable oil cooking spray; 5 cups arugula (or other salad greens); 2 cups cherry tomatoes, cut in half

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Chicken-and-Summer-Squash KebabsAnn Stratton

Shake up your standard skewer with a smoky, tangy marinade created by Elissa Meadow, chef-owner of Solar Harvest in Beverly Hills, California. This recipe fills 40 percent of your daily potassium needs and supplies vitamins C and B6, as well.

Recipe information

Yield
Makes 4 servings

Ingredients

1 orange, juiced, plus zest

1 lemon, juiced, plus zest

1 lime, juiced, plus zest

2 teaspoons ground cumin

2 teaspoons chili powder

1/2 cup olive oil

1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks (16 pieces)

1/4 cup balsamic vinegar

1 red onion, halved, cut into 1-inch wedges

2 large zucchini, halved, cut into eighths

2 yellow squash, halved, cut into eighths

Coarsely ground black pepper

Vegetable oil cooking spray

5 cups arugula (or other salad greens)

2 cups cherry tomatoes, cut in half

Preparation

If using wooden skewers, soak in water at least 20 minutes. Whisk first 5 ingredients and 1/4 cup oil in a bowl. Add chicken, arranging to make sure liquid covers all pieces. Cover with plastic wrap. Marinate 1 hour. Meanwhile, whisk together remaining 1/4 cup oil and vinegar and brush liberally on vegetables; reserve remaining liquid to use as salad dressing. On a wooden or metal skewer, thread (in any order you like) a piece each of onion, zucchini, chicken and squash, then repeat for remaining skewers. Season with pepper. Coat grill with cooking spray. Heat grill to medium-high heat. Cook kebabs about 7 1/2 minutes per side or until chicken is firm and cooked through. Toss greens with remaining oil and vinegar mixture. Add salt and pepper. Divide greens among 4 plates. Place 2 kebabs on each plate. Garnish with tomatoes and serve immediately.

Nutrition Per Serving

Nutritional analysis per serving: 510 calories

26.8 g fat (4 g saturated)

#### Nutritional analysis provided by Self

TagsSkewer Chicken Breast Chicken Poultry Summer Squash Squash Vegetable Arugula Leafy Greens Cherry Tomato Tomato Main Starter Dinner Nut Free Gluten Free Dairy Free Easy Quick Weeknight Meals Grilling Summer Self

Recipe information

Ingredients

Preparation

Nutrition Per Serving

Recipe notes