Source: dLife

Chicken and vegetables marinated in herb, Italian vinaigrette dressing, then roasted or grilled.

Servings

2 ears of corn , each cut into 8 equal pieces
0.67 cup Salad Dressing, vinaigrette, classic Italian
1 tbsp fresh basil , chopped
1 tbsp fresh cilantro , chopped
1 tsp poultry seasoning
0.5 tsp salt
0.5 tsp black pepper
1.5 lb boneless skinless chicken breasts , into 1-inch pieces cut into 1" pieces
1 Onion, sweet, fresh , halved and cut into wedges
1 large green bell peppers , cut into 1-inch pieces
1 pint fresh cherry tomatoes

1 Microwave corn on high (in a large microwave safe dish) for 3 minutes. Set aside.
2 In large bowl combine vinaigrette, basil, cilantro, poultry seasoning, salt, and pepper.
3 Add corn, chicken, onion, green pepper, and cherry tomatoes.
4 Cover and marinate in refrigerator for at least 1 hour or up to 4 hours, stirring occasionally.
5 Preheat grill to medium or turn on the broiler. Remove chicken from the marinade and drain. Discard marinade.
6 Put chicken, onion, bell pepper, corn, and tomatoes on skewers, alternating ingredients in that order.
7 Grill or broil 4 inches from heat until chicken is no longer pink, 5 to 8 minutes, turning once.