3/4 pound boneless skinless chicken breast (about 1 large),
cut into 1 1/2-inch chunks
2 ripe peaches, halved, pitted and cut into 8 chunks each
1 small red onion, quartered and pulled apart into petals
2 tablespoons orange juice or white wine
2 teaspoons reduced-sodium tamari sauce
3 tablespoons no-sugar-added apricot fruit spread
1 1/2 teaspoon minced chipotle in adobo sauce
1 teaspoon chopped fresh rosemary
1 large rosemary sprig to use as a basting brush


Prepare a grill for medium-high heat cooking. On 4 long metal
skewers, alternate pieces of chicken, peach and onion.

In a small bowl, whisk together juice, tamari, fruit spread,
chipotle and chopped rosemary. Grill kabobs, turning
frequently, until lightly browned, about 5 minutes. Begin
dipping rosemary sprig in tamari mixture and brushing kabobs,
turning kabobs frequently, until chicken is cooked through
and kabobs are glazed, about 3 minutes more.

Nutritional Info

Per Serving:
160 calories (20 from fat)
2g total fat
0.5g saturated fat
45mg cholesterol
170mg sodium
15g carbohydrates
1 g dietary fiber
8g sugar
18g protein

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