These tasty chicken skewers are great for any grill night. Each stick holds juicy chicken pieces and bright vegetables, then they are brushed with a simple peanut sauce.
Active time: 25 minutes | Total time: 45 minutes
Chicken‑Veggie Skewers with Peanut Sauce
Ingredients
- 8 wooden skewers (10‑12 inches)
- ¼ cup water
- ¼ cup low‑sodium creamy peanut butter
- 2 teaspoons light brown sugar
- 1 tablespoon rice wine vinegar
- 2 teaspoons reduced‑sodium soy sauce or tamari
- 1 pound boneless, skinless chicken breast, cut into 1½‑inch cubes
- 1 large zucchini, sliced half an inch thick
- 8 small cremini or button mushrooms, stems removed
- 8 cherry‑size tomatoes
- 2 teaspoons olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Directions
- Place the wooden skewers in a bowl of water and let them soak for at least 30 minutes.
- While the skewers soak, whisk together the peanut butter, water, brown sugar, vinegar, and soy sauce in a small bowl. Set the sauce aside.
- Thread the chicken pieces, zucchini rounds, mushroom caps, and tomatoes onto the wet skewers, leaving a little space between each item.
- Brush the assembled skewers with olive oil and sprinkle with salt and pepper.
- Heat the grill to medium‑high (about 400‑425°F) and lightly oil the grates.
- Place the skewers on the grill. Cook for 10‑12 minutes, turning every 2‑3 minutes, until the chicken reaches 165°F and the veggies are tender with a light char.
- Remove from the grill, arrange on a serving plate, and drizzle or dip with the peanut sauce.
Serves: 4 (2 skewers and 2 tbsp sauce per person)
Nutrition (per serving): Calories 259 | Fat 13 g | Saturated Fat 3 g | Cholesterol 65 mg | Sodium 576 mg | Carbs 10 g | Fiber 3 g | Sugar 6 g | Protein 29 g
Nutrition bonus: Potassium 424 mg | Iron 8 % DV | Vitamin A 6 % DV | Vitamin C 25 % DV