Grilled Chicken and Vegetable Kabobs with Rice Pilaf

This meal is packed with flavor and is very low in fat. Add your favorite vegetables for variety. Enjoy!

Grilled Chicken and Vegetable Kabobs
Serves 4

Chicken Marinade
1 lb boneless, skinless chicken breasts cut into 1 1/2 inch pieces
1 1/2 tablespoons soy sauce (I use low sodium)
1 1/2 tablespoons worcestershire sauce
2 cloves garlic, minced
Dash black pepper
juice from quarter lemon

Combine chicken and marinade in a bowl and refrigerate for 30 minutes to 1 1/2 hours. If using wooden skewers, soak in water for 30 minutes so they don't burn. Slide chicken onto skewer and set aside. Discard remaining marinade.


Vegetables
1 large red pepper, cut into 1 inch pieces
1 large onion, cut into 1 inch pieces
2 tablespoons olive oil
Salt and pepper to taste

Toss vegetables with olive oil, salt and pepper. Place on skewers. Be careful not to overcrowd. Grill on medium-high, flipping every 5 minutes. After 10 minutes, add the chicken. Cook the chicken for 5 minutes on each side or until no pink remains. Remove from heat, cover and let rest for 5 minutes before serving. Serve with rice pilaf (see recipe below)


Rice Pilaf
Serves 4

3 tablespoons margarine or olive oil
1/2 cup chopped onion
1 stalk celery, chopped
Dash salt
2 cloves minced garlic
1 cup long grain white rice
2 cups water
2 chicken bouillon
Dash black pepper
1/2 cup real bacon bits

In a medium sauce pan, melt margarine on medium heat. Add onion, celery and salt, stirring occasionally until soft. Add garlic and rice. Saute for 2 minutes, until rice is light brown. Add water, bouillon and black pepper. Turn on high and bring to a boil. Reduce heat to low and simmer covered for 15 minutes. Add bacon and simmer for 5 more minutes. Fluff with fork and serve with kabobs.