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Grilled Chicken and Veggie Skewers
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Grilled Chicken and Veggie Skewers

By Sheila Alford


Putting your protein and vegetables on a skewers put a fun twist to your meal and is family friendly if you are cooking for kids too. Make sure you don’t overcook the chicken so it won’t dry out.



2 each

yellow squash

2 each


1 each

globe eggplant

2 teaspoons olive oil
½ teaspoon  dried oregano leaves
1 teaspoon poultry seasoning
1 pound chicken breast, boneless, skinless



Method and Preparation

1. Wash and rinse the vegetables. Discard the skin from the eggplant.

2. Cut the vegetables in 1-inch cubes.

3. Rub the vegetables with oil and season with oregano.

4. Cut the chicken into 1-inch cubes.

5. Season with poultry seasoning.

6. Place the vegetables on a skewer.

7. Place the chicken cubes on a separate skewer (in case the chicken takes longer to cook).

8. Grill the veggie and chicken skewers over a medium fire for about 3 to 5 minutes per side.

9. Cook vegetables until tender and browned and chicken until an internal temperature reaches 165 degrees. 


Yield and Servings

Yield: 4-5 servings
Serving Size: 3 ounces of chicken plus 3 ounces of vegetables


Nutritional Analysis

Calories 148, Protein 21.5 g, Carbohydrates 12.2 g, Total fat 2.9 g, Cholesterol 39 mg, Sodium 186 mg, Sugars 6.9 g, Fiber 4.6 g