• 1 lb Boneless skinless chicken breast, cut into 2-inch cubes
• 1/2 cup Ken’s Lite Balsamic Dressing
• 1/2 cup Honey
• 12 ea Cherry tomatoes
• 1 ea Onion, quartered
• 1 Yellow pepper, cut into 2-inch pieces
• 2 Tbsp Olive oil
• Salt and pepper
Combine Ken’s Lite Balsamic Vinaigrette and honey and set aside.
Thread chicken, tomato, onion and pepper onto skewers that have been soaked in water for about 1/2 hour. Brush skewers with olive oil and sprinkle with salt and pepper.
Lightly oil hot grill rack, then grill kebabs, covered, turning occasionally, until chicken is just cooked through, about 4-6 minutes. Baste chicken with Balsamic and honey for the last 3 minutes of grilling.
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