Serves: 6
Total Calories: 188

1/3 cup vegetable oil or olive
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1 1/2 teaspoons snipped fresh or 1/2 teaspoon dried dill weed
2 cloves garlic, finely chopped
1 pound boneless skinless chicken breast half, cut into strips
Assorted bite-size pieces fresh vegetable (carrots, zucchini, yellow squahs, peeled red pearl onions, small red potatoes, ears of corn cut into 1 1/2-inch chunks)

Mix oil, basil, dill weed and garlic in medium glass or plastic dish. Add chicken stir to coat with marinade. Cover dish or seal bag and refrigerate 1 to 2 hours. Remove chicken from marinade reserve marinade. Heat coals or gas grill. Thread chicken and vegetables alternately on each of six 15-inch metal skewers, leaving space between each. Cover and grill kabobs 4 to 5 inches from medium coals 10 to 15 minutes, turning and brushing 2 or 3 times with marinade, until chicken is no longer pink in center.
1 Serving: Calories 265 (Calories from Fat 110) Fat 12g (Saturated 2g) Cholesterol 40mg Sodium 50mg Carbohydrate 23g (Dietary Fiber 3g) Protein 19g.
*Partially cook before grilling to ensure doneness. Place carrots, potatoes, corn and 2 tablespoons water in microwavable dish. Cover and microwave on High 3 to 6 minutes.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 188
Calories from Fat: 127

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