chicken veggie kabobs
1 tbsp soy sauce (low sodium)
1 green onion sliced,
1 minced fresh garlic
1 tbsp lemon juice
12 oz boneless/skinless chicken breast but into bit size pieces
12 mushrooms, washed and trimmed
1 green bell pepper (sliced into cubes)
1 red bell pepper (sliced into cubes)
2 medium sweet onions (sliced into cubes)
3 zucchini (sliced into cubes)
1 large egg plane (sliced into cubes
2 tbsp olive oil
2 cups cooked brown rice
1- In medium bowl, combine the soysauce, green onion, lemon juice, and garlic. Add the chicken pieces and toss to coat. Cover and refrigerate.
2- Place the veggies in a large bowl. Preheat the broiler to broil or set up the grill to grill the veggies.
3- Thread all the veggies and chicken pieces onto four skewers. Whisk the olive oil, lemon juice, salt and pepper and brush onto the veggies and chicken until coated. Grill until the chicken is cooked through. Serve with a side of rice.