Monday, April 20, 2009

Apricot Glazed Chicken Kabobs

These turned out delicious! Even my 16 month toddlers gobbled up the chicken and mushrooms. Since they don't have any back teeth they couldn't eat the bell pepper or onion.

Apricot Glazed Chicken Kabobs

8 oz chicken breast, cubed
1 small bell pepper
1/2 small onion
12 small mushrooms
2 tbsp apricot preserves
1 tbsp hoisin sauce
2 tbsp lime juice
1/4 c chicken broth

Cube chicken into 1" pieces. Cut bell pepper into small squares. Quarter onion. Clean 12 mushrooms. In a small bowl mix the ingredients for the glaze. Layer vegetables and meat on skewers. With a pastry brush, brush glaze onto kabobs. Marinate 1 hr, brushing glaze and rotating kabobs every 15 minutes. Grill on outdoor grill for 15 minutes or broil in oven. Serves 2.

Weight Watchers:
Chicken 1 pt per oz.
1 pt for glaze

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