Ingredients
2 pounds - boneless, skinless chicken breasts or chicken tenders, cut into 1 inch pieces 1 -small eggplant, peeled and cut into 1 inch pieces 1 -medium zucchini, cut crosswise into 1/2 inch slices 2 -medium onions, each cut into 8 wedges 16 -medium mushrooms, stems removed 16 - cherry tomatoes 1 cup - fat-free reduced sodium chicken broth 2/3 cup - balsamic vinegar 3 tablespoons - olive oil or vegetable oil 2 tablespoons - dried mint leaves 4 teaspoons - dried basil leaves 1 tablespoon -dried oregano leaves 2 teaspoons - grated lemon peel chopped fresh parsley 4 cups - hot cooked couscous
Directions
1 Alternately thread chicken, eggplant, zucchini, onions, mushrooms, and tomatoes onto 16 metal skewers; place in large glass baking dish.
2 Combine chicken broth, vinegar, oil, mint, basil, and oregano in small bowl; pour over kabobs. Cover marinade in refrigerator 2 hours, turning kabobs occasionally. Remove kabobs from marinade; discard marinade.
3 Broil kabobs, 6 inches from heat source, 10 to 15 minutes or until chicken is no longer pink in center, turning kabobs halfway through cooking time. Or, grill over medium hot coals, 10 to 15 minutes or until chicken is no longer pink in center, turning kabobs halfway through cooking time. Stir lemon peel and parsley into couscous.
calories: 300
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