Chicken-Pepper Kabobs

Chicken Pepper Kabobs are the perfect summer meal if you ask me!

These were very good, we used them Fajita style.

If you use wood instead of metal skewers make sure you soak them for a few hours

before hand.

1 lb skinless, boneless chicken breasts, cut into 1 inch pieces

2/3 c. bottled balsamic vinaigrette salad dressing

2 medium red and yellow peppers seeded and cut into 1 inch pieces

1 large purple/red onion cut into 1 inch pieces

1 bunch of cherry tomatoes

Pre-heat grill. Place the chicken in a shallow baking dish and pour the balsamic vinaigrette over and marinade for about 10 mins.

Drain chicken reserving marinade. Thread chicken, peppers, and onion onto skewers, leaving a 1/4 inch space between pieces.

Place on grill, after a few minutes brush on reserved marinade.

Rotate kabobs occasionally to brown evenly.

Makes 4 to 6 servings.

{Adapted from BHG dinners for less}

All the veggies cut up and ready to go.

All assembled.

Working on the grill:)

Yum!!

Printable Recipe