Chicken and Veggies
1 1/2 lb boneless chicken breasts, cut into cubes
2-3 bell peppers, (green, red, orange) cut into 1 1/4 inch squares
2 zucchini, cut into 1/2 inch slices
1 large red onion, cut into 1 1/4 inch chunks
Place chicken in large ziplock bag, set aside.
Place veggies in another large ziplock bag, set aside.
Marinade
1/3 cup olive oil
3 tbsp lemon juice
2 tbsp reduced sodium soy sauce
2 tbsp balsamic vinegar
2 tbsp brown sugar
2 tbsp minced garlic
1 tbsp dijon mustard
1 1/2 tsp onion powder
1 tsp salt
1 tsp EACH dried basil, oregano, thyme, paprika, seasoned pepper
1/2 tsp red pepper flakes
In a bowl, mix all marinade ingredients. Reserve 2 tbsp for basting. Add 3 tablespoons of marinade to veggie bad, toss to coat and refrigerate. Add remaining marinade to bag with chicken, toss to coat and refrigerate 4-8 hours.
Parmesan Yogurt Dip
1 cup plain greek yogurt
1/4 cup grated parmesan
1 tbsp lemon juice
1 tbsp worcestershire sauce
2 tbsp minced fresh parsley
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cumin
Mix dip ingredients together, cover and refrigerate.
Prepare skewers by alternating chicken and veggies snuggly. Generously grease grill grates with olive oil. Grill kabobs 10-12 minutes, rotate halfway through cooking and brush with reserved marinade (do not use the marinade that touched the chicken).
Serve over rice with chilled dip.
