Nutty Lemon and Chicken Kabobs Recipe
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Easy and impressive, these citrus-seasoned chicken kabobs are perfect for a potluck because you can serve them at room temperature.
Ingredients
- 2 lb boneless, skinless chicken breast halves
- 4 lemons, sliced into 1/2-inch wedges
- 24 8-inch wooden skewers
- 2 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 24 sage leaves
- 2 Tbsp honey
- 6 Tbsp pine nuts, toasted
- Heat a grill pan over medium heat. Slice chicken breasts lengthwise into - to -inch-thick slices.
- Thread lemon wedges and chicken strips onto skewers. Drizzle both sides with olive oil, lemon juice, salt and pepper. Place a sage leaf on each piece of chicken. Grill 6 to 7 min per side until cooked through. Brush hot skewers with honey.
- Use a rolling pin to crush pine nuts, then sprinkle over kabobs. Makes 10 to 12 servings.
- Calories 150, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 44 mg, Sodium 132 mg, Carbohydrate 8 g, Fiber 2 g, Protein 19 g.
- Percent Daily Values are based on a 2,000 calorie diet
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