2 small zucchini (about 1 lb), sliced 1/2 inch thick
2 small lemons, halved
Instructions
Place chicken breasts in large freezer bag; lightly pound to even
thickness. In small bowl, combine olive oil, lemon peel and juice,
garlic, seasoning, salt, and red pepper flakes; stir to blend.
Thread equal amount of vegetables and lemon onto 4 skewers.
Brush both sides of kabobs with some of the sauce. Pour
remaining sauce into bag over chicken. lace chicken and kabobs
on grill over medium-high heat. Grill turning once until internal
temperature of chicken is 165°F and vegetables are crisp-tender,
about 8-10 minutes.
To serve, squeeze grilled lemons over chicken and vegetables.
Originally Submitted
1/10/2011
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You can add this Tuscan chicken with grilled lemon recipe to your own private DesktopCookbook.
