Chicken-Veggie Skewers with Peanut Sauce

Chicken-Veggie Skewers with Peanut Sauce

Ingredients

• 8 (10- or 12-inch) wooden skewers
• 1/4 cup (60ml) water
  
• 1/4 cup (63g) low-sodium (no-salt added) creamy peanut butter
  
• 2  teaspoons light-brown sugar
• 1 tablespoon rice wine vinegar
• 2 teaspoons reduced-sodium soy sauce or tamari
• 1 pound (450g) boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
• 1 large zucchini, sliced 1/4-inch thick
• 8 small cremini or button mushrooms, stems trimmed
• 8 large cherry or small Campari tomatoes
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper

Directions

Soak skewers in water at least 30 minutes.

Whisk together peanut butter, water, brown sugar, vinegar and soy sauce. Set aside. Thread chicken, zucchini, mushrooms and tomatoes evenly on skewers. Brush with oil and sprinkle with salt and pepper.

Preheat broiler. Place skewers on a foil-lined baking sheet. Broil 10–12 minutes, turning once, until chicken is done and vegetables are tender. Serve with peanut sauce.

Nutrition Information

Serves: 4 |  Serving Size: 4 ounces chicken and 2 tablespoons sauce

Per serving: Calories: 252; Total Fat: 13g; Saturated Fat: 2g; Monounsaturated Fat: 7g; Cholesterol: 65mg; Sodium: 414mg; Carbohydrate: 10g; Dietary Fiber: 3g; Sugar: 4g; Protein: 30g

Nutrition Bonus: Potassium: 304mg; Iron: 3%; Vitamin A: 3%; Vitamin C: 10%; Calcium: 1%