- Cut chicken into uniform chunks; set aside. In a shallow glass dish, combine oil, soy sauce, lemon juice, mustard, garlic, and salt and pepper to taste. Add chicken; turn to coat. Cover and refrigerate 8 hours or overnight.
- Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350Â°F to 400Â°F). Cut bell peppers, onion and squash into uniform chunks. Thread chicken on skewers, alternating with vegetables. Brush with marinade; discard remaining marinade.
- Place skewers on grill. Grill 20 minutes, turning several times, or until chicken is no longer pink (170Â°F). Remove from grill and serve.
View all nutritional information
Calories 277, Calories Fat 114, Total Fat 12g, Saturated Fat 2g, Cholesterol 73mg, Sodium 241mg, Carbohydrate 11g, Protein 29g
|Calories (fat) extra||41|
|Total Fat (extra)||20|
|Saturated Fat (extra)||11|
|Vitamin A (extra)||16|
|Vitamin C (extra)||135|