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ASIAN CHICKEN & VEGGIE KABOBS
8 tbsp. light Asian sesame salad dressing, divided
4 tbsp. FRENCH'S® Honey Mustard or Honey Dijon Mustard, divided
1 1/4 lbs. boneless skinless chicken breasts, cut into 3/4-inch cubes
1 medium zucchini, cubed
1 medium yellow bell pepper, cubed
12 grape tomatoes
8 10-inch wooden skewers, soaked in cold water
3 tbsp. peanut butter
2 tbsp. water
2 tsp. dark brown sugar
MIX 5 tbsp. salad dressing and 3 tbsp. mustard in small bowl; reserve for basting. Arrange chicken and vegetables on skewers, dividing evenly. Set aside.
BLEND peanut butter, water, sugar, and remaining 3 tbsp. dressing and 1 tbsp. mustard. Set aside for dipping sauce.
COAT chicken skewers with vegetable cooking spray. Grill over medium-high heat about 10 min. until chicken is cooked through, turning and brushing with reserved basting sauce during last few minutes of grilling. Serve with peanut sauce.
Tips from French's
Nutritional Analysis Per Serving: 311 Calories, 11 g Fat, 2 g Saturated Fat, 78 mg Cholesterol, 34 g Protein, 19 g Carbohydrates, 3 g Dietary Fiber, 390 mg Sodium.