No grill? No problem! These succulent chicken skewers can be made in the oven. Each skewer is threaded with tender veggies and roasted along with healthy chicken breast. Paired with a savory peanut dipping sauce, these skewers will surely be a crowd-pleasing appetizer.
Chicken-Veggie Skewers with Peanut Sauce
Ingredients
- 8 (10- or 12-inch) wooden skewers
- 1/4 cup water
- 1/4 cup 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 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%
The post Chicken-Veggie Skewers with Peanut Sauce | Recipe appeared first on Under Armour.
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