Lemon Scallion Chicken and Vegetable Kabobs Recipe

It's summertime and the grilling is easy! July’s National Grilling Month is the perfect opportunity to treat your friends and family to some delicious (but rather unhealthy) food from the grill. When most people think of a cookout, they have dreams of hot dogs, hamburgers, creamy potato salad and chips.

According to a survey from Medifast, over half of the participants just sit and eat at a BBQ rather than move around and partake in physical activity…So why not add some healthy, light and delicious meals to the menu to make up for the lack in cardiovascular activity? To help combat the BBQ weight gain, Medifast has created a few grilling recipes perfect to help celebrate National Grilling Month while keeping you slim and trim.

Lemon Scallion Chicken and Vegetable Kabobs Recipe

Prep time: 15-20 minutes + 30 minutes soak time for wooden skewers
Cook time: 10-15 minutes
Yields: 3 servings

24 oz raw, boneless, skinless chicken breast (should yield three 6-oz cooked servings)
2 cups (2 small) summer squash*
2 cups (18 medium) mushrooms, quartered
1-1/2 cups (1 small-medium) zucchini*
1 cup (8 medium) cherry tomatoes
*Half lengthwise, then cut into 1″ chunks

Lemon scallion sauce:

3/4 cup (4-6) scallions, chopped
1 Tbsp olive oil
1/2 tsp salt or salt substitute
6 Tbsp fresh lemon juice
1 Tbsp hot red pepper sauce
1/4 tsp freshly ground black pepper

If using wooden skewers, soak in water 30 minutes. In small bowl, combine scallion sauce; set aside. (You may wish to reserve part of this sauce for finished kabobs.) Preheat grill to medium heat. Thread kabobs with chicken, zucchini, squash, mushrooms, and tomatoes.

Brush kabobs before and during cooking with sauce. Grill kabobs 10 minutes, turning once, until cooked through.

Disclosure: The recipe and photo is courtesy of Medifast.