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| 1 lb |
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Chicken breasts, cut into 1 1/2 inch pieces |
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| 1 ea |
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Red, yellow, and green peppers, cut into 1-1/2 inch pieces |
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| 1/2 cup |
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Kraft light done right, italian reduced fat dressing, divided |
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| 1 |
Arrange chicken and peppers alternately on four 10-12 inch skewers. |
| 2 |
Brush with 1/4 cup of the dressing; cover. Refrigerate at least 1 hour or overnight to marinate. |
| 3 |
Preheat grill to medium heat. Place kabobs on grill. Grill 12 to 15 minutes or until chicken is cooked through, turning and brushing occasionally with remaining 1/4 cup dressing. |
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| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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200.00 |
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| Calories From Fat (28%) |
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55.67 |
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% Daily Value |
| Total Fat 6.00g |
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9% |
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| Saturated Fat 1.00g |
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5% |
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| Cholesterol 65.00mg |
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22% |
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| Sodium 240.00mg |
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10% |
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| Carbohydrates 9.00g |
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3% |
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| Dietary Fiber 2.00g |
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8% |
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| Sugar 4.00g |
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| Net Carbohydrates 7.00g |
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| Protein 26.00g |
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52% |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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