*TERYAKI CHICKEN AND ZUCCHINI KABOBS*
Exchanges per serving-1 protein, 1 veg.
serving size: 1/2 c. cooked zuchhini, 6 or 8 oz. chicken breast, according to plan
4 boneless skinless chicken breast halves
2 large zucchini (about 1 lb.)
½ c. Kikkoman lite teriyaki marinade and sauce
3 T. balsamic vinegar
1 t. olive oil
½ t. dried oregano leaves, crumbled
8 – 12” metal skewers
Cut chicken breasts into 5 equal strips, cut each zucchini into 8 equal slices. Combine sauce, vinegar, oil and oregano; pour over chicken and zucchini in large plastic food storage bag. Press air out of bag; close top securely. Refrigerate 1 hour, turning bag over occasionally. Thread chicken and zucchini alternately on skewers, leaving space between pieces. Place kabobs on grill 4 to 5 inches from hot coals. Cook 5 minutes on each side, or until chicken is no longer pink in center.