Grilled Mixed Vegetable and Chicken Skewers: A Delicious Recipe

INGREDIENTS

2 fennel bulbs 1 large red bell pepper 3 baby Japanese white eggplants or 2 small purple eggplants 3 plum tomatoes 3 large portobello mushrooms, wiped clean and stems removed 8 bamboo skewers, soaked in water 30 minutes 4 tablespoons light vinaigrette salad dressing 1 package (4 links) precooked chicken and apple sausages 10 ounces boneless, skinless chicken tenders Black pepper to taste 1 tablespoon fresh minced parsley

PREPARATION:

1. Preheat grill to 400°F. Slice fennel lengthwise. Cut red pepper into large chunks. Cut eggplant, tomatoes and mushroom caps into thick slices.
2. Thread vegetables on bamboo skewers; sprinkle with salad dressing.
3. Slice sausages lengthwise; set aside. Remove chicken from package. Sprinkle with lemon pepper and black pepper; set aside.
4. Place vegetable skewers, chicken sausages and chicken tenders on the hot grill. Cook 5 to 10 minutes, or until chicken reaches an internal temperature of 160°F. Sprinkle with parsley and serve.

This recipe appears in: Chicken NUTRITIONAL INFORMATION: Serving Size: 1/8 of total recipe Sodium 437 mg Protein 9 g Fiber 3 g Carbohydrate 8 g Cholesterol 22 mg Saturated Fat <1 g Total Fat 3 g Calories from Fat 28 % Calories 91 DIETARY EXCHANGE: Vegetable 2 Meat 1