Rosemary-Peach Chicken Kebabs with Orange Glaze

Rosemary-Peach Chicken Kebabs with Orange Glaze

SERVES 4

1 kebab per serving

PREP TIME

15 minutes

COOKING TIME

10 to 15 minutes

End your day on a sweet note with these chicken-and-peach kebabs brushed with a honeyed citrus glaze. Serve Poblano-Lentil Pilaf and asparagus on the side.

Cooking spray

1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into 16 1½-inch pieces

2 large ripe but firm peaches, cut into 16 1-inch wedges

1 large green bell pepper, cut into 16 1½-inch squares

¼ teaspoon pepper

⅛ teaspoon salt

GLAZE

¾ teaspoon grated orange zest

3 tablespoons fresh orange juice

1 tablespoon chopped fresh rosemary

1½ teaspoons honey

1½ teaspoons canola or corn oil

1. Lightly spray the grill rack with cooking spray. Preheat the grill on medium.

2. Meanwhile, thread the chicken, peaches, and bell pepper alternately onto four 14- to 16-inch metal skewers. Sprinkle the pepper and salt over the kebabs.

3. In a small bowl, whisk together the glaze ingredients. Set aside half the glaze (about 2 tablespoons). Brush both sides of the kebabs with the remaining glaze.

4. Grill the kebabs for 6 to 8 minutes, or until the chicken is no longer pink in the center and the vegetables are almost tender, turning once halfway through and brushing with the reserved 2 tablespoons of glaze, using a clean basting brush. Reduce the heat or move the kebabs to a cooler area of the grill if they are cooking too fast.

COOK’S TIP: Ripe but firm peaches are important for this recipe. The direct heat softens and sweetens the fruit, even if it’s not quite at its prime.

HEALTHY SWAP: You can replace the peaches with other stone fruits, such as nectarines and plums.

PER SERVING: Calories 202 • Total Fat 5.0 g • Saturated Fat 1.0 g • Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g • Monounsaturated Fat 2.0 g • Cholesterol 73 mg
Sodium 206 mg • Carbohydrates 14 g • Fiber 2 g • Sugars 11 g • Protein 25 g

DIETARY EXCHANGES: 1 fruit, 3 lean meat