For the marinade:
1 ½ Tbsp. canola oil
½ tsp. lemon zest
1 ½ Tbsp. fresh lemon juice
1 ½ tsp. Worcestershire sauce
1 ½ tsp. dried oregano leaves
½ tsp. dried dill
1 medium garlic clove, minced
⅛ tsp. dried pepper flakes
¼ tsp. salt
For the kabobs:
Canola oil cooking spray
4 chicken tenders (8 oz. total), rinsed and patted dry, cut crosswise into small chunks
½ small green bell pepper, cut into 16 cubes
16 grape cherry tomatoes
1 small yellow squash, quartered lengthwise and cut into 16 pieces
16 bamboo skewers (6-in each)
1. Combine marinade ingredients in a quart-sized resealable plastic bag, seal tightly, and toss back and forth until well blended. Remove 2 tablespoons mixture, place in a small bowl, and set aside. Add chicken pieces to bag with the remaining marinade, seal tightly, and toss back and forth to coat completely. Refrigerate 1 hour, turning occasionally.
2. Coat grill rack with cooking spray and preheat grill to medium-high heat.
3. Remove chicken from marinade and discard marinade. Thread piece of chicken and each vegetable per skewer in this order: pepper, chicken, tomato, and squash. Repeat with remaining skewers.
4. Place skewers on a grill rack and cook 5 minutes or until chicken is no longer pink in center and juices run clear, turning frequently and being careful not to overcook. Remove from grill, place on a serving platter, and brush reserved 2 tablespoons marinade evenly over all. Serve warm.
Always consult your physician, pharmacist, or other healthcare professional before changing your daily activity, diet or adding a supplement.
Ask your Rite Aid Pharmacists for other healthy ways to maintain your diabetic diet.
Serving size: 2 kabobs. Each serving provides: 60 calories, 3 g total fat (0 g saturated fat), 6 g protein, 15 mg cholesterol, 80 mg sodium, 2 g carbohydrate (1 g fiber, 1 g sugar)
American Diabetes Association. "http://tracker.diabetes.org/recipe/2230/