Lunch
Savory Apricot Chicken Kabobs
- Prep-Time 30 Mins
- Cook-Time 10 Mins
- Servings 4
Ingredients
- 4 boned and skinned chicken breast halves
- 1 package (6-oz.) Sun-Maid apricots (32 halves)*
- 1 large red or green bell pepper
- 1/2 medium red onion
- 1/4 teaspoon salt
Marinade
- 1 cup white wine (use a fruity wine such as Riesling)
- 1/4 cup lemon juice
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 cloves minced garlic
- 1-1/2 teaspoons thyme leaves
- 1-1/2 teaspoons rosemary leaves
- 1/2 teaspoon grated lemon peel
Directions
-
1
COMBINE marinade ingredients; divide in half and place in 2 medium bowls (or 2 large plastic zip-top bags).
-
2
CUT each chicken breast lengthwise into 4 strips to make a total of 16 strips.
-
3
PLACE chicken in one bowl of marinade and apricots in the other.
-
4
COVER and refrigerate for 24 hours, turning occasionally.
-
5
DRAIN chicken and apricots; discard marinade. Sprinkle salt on chicken.
-
6
CUT bell pepper and onion into 1-inch squares.
-
7
THREAD each skewer in the following order: 1 pepper, 1 onion, 1 chicken strip, loosely wrapped "s" fashion around 2 apricot halves; repeat; finish with 1 pepper and 1 onion.
-
8
GRILL OR BROIL 5 inches from heat for 8 minutes or until chicken is cooked through, turning every 2 to 3 minutes.
Show Nutrition Facts
Hide Nutrition Facts Nutrition Facts
- Serving Size: 2 kabobs
- Servings: 4
AMOUNT PER SERVING
- Calories: 340
- Calories from Fat:
- Protein 30g
- Fat 11g
- Carbohydrates 30g
- Sodium 535mg
- Dietary Fiber 4g
- Cholesterol 73mg
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs
Product Used
In This Recipe
