2 T Water
1/2 t Dried Tarragon, crushed
2 T Lemon Juice
1 x Clove Garlic, minced
1 x Med green/Sweet Red Pepper
2 T Olive oil or cooking oil
1/4 t Hot Pepper Sauce
1/8 t Salt
2 x Med Zucchini, cut in 1" piec
12 ounces boned skinless Chicken Breast Halves, cut into 1" cubes
For marinade, combine lemon juice, water, oil, tarragon, hot pepper
sauce, salt, and garlic. Place chicken in a plastic bag and set in a
deep bowl. Pour marinade in bag. Close bag. Let chicken stand 20
minutes at room temperature, turning bag frequently.
Cut green or sweet red pepper into 1" squares. Drain chicken,
reserving marinade. Thread chicken, zucchini, and red pepper
alternately on 4 long skewers. Arrange skewers on the unheated rack
of a broiler pan. Broil 4-5" from heat about 8 minutes or till
chicken is tender and no longer pink; turn once and brush with
marinade.
Per serving: 173 calories, 27 g protein, 4 g carbohydrates, 5 g fat,
72 mg cholesterol, 83 mg sodium, 441 mg potassium.
