Grilled Chicken Kabobs and Horseradish Slaw

Zone Grilled Chicken Kabobs and Horseradish Slaw

Great for a barbecue, everyone will love these chicken and veggie kabobs with the tasty horseradish slaw.

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Yield8
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 1/4 cup Dr. Sears' Zone Extra Virgin Olive Oil
  • 2 tbsps Agave nectar
  • 1/2 cup Soy sauce
  • 1/2 cup Kitchen Basics unsalted vegetable stock
  • 1/4 tsp Ground black pepper
  • 1 3/4 lbs Boneless skinless chicken breast
  • 8 cloves Garlic - or the whole head
  • 2 lbs Zucchini - cut in 1-inch rounds
  • 6 Onions - quartered
  • 4 Red bell peppers cut into 2-inch pieces
  • 4 Tomatoes - quartered or bite sized
  • 2 lbs Mushrooms - whole
  • 8 servings Horseradish Slaw (see recipe in sides and snacks)
  • 4 cups Strawberries
Calories 353
Total Fat 11g
Carbohydrates 36g
Fiber 9g
Protein 33g

Instructions

  1. In a large bowl, whisk together oil, agave nectar, soy sauce, stock, and pepper.
  2. Cut chicken into one-inch cubes.
  3. Before adding chicken, set aside 1/4 to 1/3 cup of marinade to brush onto kabobs while cooking.
  4. Place the chicken and vegetables in the zip-lock bags and marinate in the refrigerator at least 2 hours, (overnight is fine) turning several times.
  5. Thread chicken and vegetables alternately onto the skewers; discard marinade.
  6. Preheat the grill for high heat. Lightly oil the grill grate.
  7. Place the skewers on the grill. Cook for 12 to 15 minutes until chicken juices run clear.
  8. Turn and brush with reserved marinade frequently.