Prep: 10 min.
Cook: 10 min.This recipe serves:  4    
Preparation time:   10 minutes

 

Ingredients

1/4 cup fresh lemon juice
1/4 cup olive oil
1 tablespoon chopped fresh rosemary leaves
2 cloves garlic, minced
salt to taste
freshly ground black pepper
4 boneless, skinless chicken breasts, cut into 2-inch pieces
8 pearl onions, unpeeled
2 small yellow summer squash, cut into 1-inch pieces
2 small zucchini, cut into 1-inch pieces
8 cherry tomatoes
12 bamboo (soaked in water) or metal skewers

 

Nutrition Facts

Serving Size about 1 cup
 

Amount Per Serving
Calories 21
Total Fat 1 g
Saturated Fat 1 g
Protein 1 g
Total Carbohydrate 1 g
Dietary Fiber 1 g
Sodium 106 mg
 

Percent Calories from Fat 55%
Percent Calories from Protein 20%
Percent Calories from Carbohydrate 26%

 

Cooking Instructions

1. To make the marinade, combine the lemon juice, olive oil, rosemary, garlic, salt and pepper in a small bowl.

 

2. Place the chicken in a separate bowl, toss it with half of the marinade and refrigerate for at least 30 minutes or overnight.

 

3. Bring a saucepan of water to a boil, add the onions and cook for five minutes. Drain the onions, rinse them under cold water and peel.

 

4. Add the onions, summer squash, and zucchini to the remaining marinade and set aside at room temperature for a few minutes or refrigerate overnight. (This can be done in advance and refrigerated for up to two days.)

 

5. Preheat the grill to medium-high.

 

6. Thread the chicken and vegetables, including the cherry tomatoes, onto the skewers. Grill the brochettes on each side until the chicken is cooked through and the vegetables are tender, about four to six minutes per side.

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