Source: Diabetic Cooking Magazine/Chef Michel Nischan

Chicken and veggies marinated in a Mediterranean vinaigrette.

Servings

2 lb boneless skinless chicken breasts , cut into 1-inch pieces
1 Eggplant, fresh, whole, peeled , cut into 1-inch pieces
1 medium zucchini , cut crosswise into 1/2-inch slices
2 medium onions , each cut into 8 wedges
16 fresh mushrooms (med) , stems removed
1 pint fresh cherry tomatoes (16 tomatoes)
1 cup fat free reduced sodium chicken broth
0.67 cup balsamic vinegar
3 tbsp olive oil
2 tsp fresh mint , chopped
4 tsp fresh thyme , chopped
1 tbsp oregano leaves , chopped
1 tsp fresh lemon peel , grated
1 pinch kosher salt (sea salt, if available, optional)

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.
3 Cover and marinate in refrigerator 2 hours, turning kabobs occasionally. Remove kabobs from marinade; discard marinade.
4 Preheat broiler. Broil kabobs 6 inches from heat 10 to 15 minutes or until chicken is cooked through, turning kabobs halfway through cooking time.

These kabobs can be grilled instead of broiled. Spray the grill grid with nonstick cooking spray, then prepare the grill for direct cooking. Grill the kabobs, covered, over medium-hot coals 10 to 15 minutes or until the chicken ins cooked through. Turn the kabobs halfway through the cooking time. Serve with a scoop of your favorite whole grain.