Kabobs of chicken, squash, mushrooms and peppers brushed with a tangy, slightly sweet sauce as they cook, with more to pass when they’re served.
Makes 6 servings
1- ¼ cups (300 mL) ketchup
¾ cup (175 mL) yellow mustard
1/3 (75 mL) cider vinegar
1- ½ Tablespoons (22 mL) butter
9 packets Pure Via sweetener
2 teaspoons (10 mL) Worcestershire sauce
½ teaspoon (2 mL) maple extract
¼ teaspoon (1 mL) coarsely ground black pepper
1- ½ pounds (675 g) boneless skinless chicken breast halves, cut into ¾-inch cubes
2 small yellow squash, cut crosswise into 1-inch cubes
12 medium mushroom caps
1 large green bell pepper, seeded, cut into 1-inch pieces
For Sauce, combine all ingredients in medium saucepan. Heat on medium heat to boiling; reduce heat to medium-low. Simmer 5 minutes, stirring frequently. Remove from heat.
Nutritional information (per serving)
For Kabobs, assemble chicken and vegetables evenly on 12 skewers. Grill on medium direct heat 10 to 15 minutes or until chicken is cooked through, turning occasionally. Brush with some of the sauce during last 5 minutes of grilling.
Serve with remaining sauce.
TIP: Kabobs may also be broiled in oven, 6-inches from heat source, for 10 to 12 minutes, turning occasionally. Brush with sauce during last 5 minutes of cooking.
(per serving – 2 kabobs) Calories 208; Protein 24g; Carbohydrates 18g; Fat 5g; Cholesterol 68mg; Sodium 938mg
Lean Meat – 3; Starch – ½; Vegatable – 1
Calorie Reduction – 29%
Carbohydrate Reduction – 40%