Grilled Chicken Kabobs
Mint-Ginger Bulgur
Ingredients
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp honey
- 1 clove garlic, minced
- 2 Tbsp canola oil
- ½ lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 red bell pepper (or any color), cut into 1-inch pieces
- 1 small red onion, cut into small wedges
- 1 zucchini, cut into 1-inch pieces
Instructions
- Whisk together first 4 ingredients in a bowl; remove 2 Tbsp marinade and reserve for drizzling over cooked kabobs.
- Add chicken to marinade in bowl, and toss. Chill 30 minutes.
- Preheat grill to medium-high heat. Alternately thread chicken and vegetables onto metal or bamboo skewers.
- Sprinkle with ⅛ tsp each salt and pepper. Discard any marinade in bowl.
- Place skewers on a greased grill rack. Grill, covered, 5 to 6 minutes per side or until chicken is done. Drizzle kabobs with reserved 2 Tbsp marinade.
Side Dish Ingredients
- ½ cup bulgur wheat
- 2 Tbsp chopped fresh mint
- 2 tsp canola oil
- 1 tsp grated ginger
Side Dish Instructions
- Cook bulgur according to package directions. Stir in mint, oil, ginger and ⅛ tsp salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
290
|
160
|
450
|
| Fat (g) | 11 | 5 | 16 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 29 | 4 | 33 |
| Carb (g) | 19 | 27 | 46 |
| Fiber (g) | 3 | 4 | 7 |
| Sodium (mg) | 490 | 150 | 640 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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