pound boneless skinless chicken breasts, cut into 1-inch pieces
medium green onions, cut into 4-inch pieces
large red bell pepper, cut into wedges
cup fat-free Caesar dressing
bag (10 ounces) ready-to-eat romaine lettuce
cup shredded Parmesan cheese (1 ounce)
Heat coals or gas grill for direct heat. Thread chicken, onions and bell pepper alternately on each of four 10-inch metal skewers, leaving space between each piece. Reserve 6 tablespoons of the dressing for serving. Brush skewers with remaining 2 tablespoons dressing.
Cover and grill kabobs 4 to 6 inches from medium heat 10 to 12 minutes or until chicken is no longer pink in center.
Arrange kabobs on romaine; top with croutons and cheese. Serve with reserved 6 tablespoons dressing.
The Quick Take:
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
You can make these kabobs ahead of time. Cover and refrigerate prepared kabobs up to 24 hours ahead, then they'll be ready to pop on the grill when you are ready to cook dinner.
We calculated the nutrition of this recipe at the time it was created on 09/26/2012. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.