3 tbsp Walden Farms Balsamic Vinaigrette dressing
2 tbsp virgin olive oil
½ cup vinegar
2 cloves garlic, minced
1 tbsp Dijon mustard
1 tsp sea salt
1 tsp freshly ground black pepper
1/3 cup chopped fresh basil
1 ½ lbs boneless, skinless chicken breasts, cut into 1 inch cubes
1 green bell pepper, cut into 1 inch pieces
2 small zucchini, split lengthwise and cut into ½ inch thick slices
16 button mushrooms

Combine dressing, oil, vinegar, garlic, mustard, sea salt, pepper, and basil in a large bowl.

Stir in chicken, bell pepper, zucchini, and mushrooms. Cover and refrigerate 2 hours.

After chicken and vegetables have been marinating for 1 ½ hours, soak skewers in water
for 30 minutes.

Meanwhile, prepare a charcoal or gas grill for medium heat cooking or heat a grill pan
until hot. Thread chicken and vegetables onto skewers. Grill, turning occasionally, until
chicken is nicely marked and cooked through, about 10 minutes. Serve right away.

Carb Count: 5 grams/serving

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