Rosemary Chicken and Summer Squash Brochettes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Serve these atop rice, and offer cherry tomatoes tossed with ranch dressing on the side. Purchased peach tarts wrap it up.
Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried
2 garlic cloves, minced
1 teaspoon grated lemon peel
2 skinless boneless chicken breast halves, each cut into 6 pieces
3 large pattypan squash, each quartered
4 metal skewers
Instructions
Prepare barbecue (medium-high heat). Whisk first 5 ingredients in medium bowl. Add chicken and squash; toss. Let stand 10 minutes; toss occasionally.
Alternate 3 chicken pieces with 3 squash pieces on each skewer. Sprinkle generously with salt and pepper. Grill until chicken is cooked through and squash is just tender, turning often, about 10 minutes.
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