3-4 oz. raw chicken breast cut into 1” cubes
8 oz. veggies (green pepper, zucchini, and mushrooms), cut into bite sized pieces
1 TB lemon juice
1 TB vinegar
1 clove garlic, minced
Mix lemon juice, vinegar, garlic, dijonnaise, and mustard to make a marinade. Put chicken breast cubes in small baggie and add 2 TB of marinade. Put veggies in another baggie and add remaining marinade. Refrigerate overnight or for several hours. Put on wooden skewers (soaked in water) or metal skewers. Cook on grill or on griddle, turning several times until done. Be sure to spray the grill or pan with Pam before grilling. Cook for about 2 ½ minutes on all 4 sides for a total of 10 minutes. Check one piece to see that it is done. Cook the veggie skewer separately and only for a few minutes; just until the veggies are hot, not cooked.
Menu: VLCD 700 Mainstay Dinner and LFHE 900 Dinner