Buffalo Chicken Macaroni and Cheese
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In The Fresh Meat Case
PREP TIME: 45min COOK TIME: 15min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 15g||23%|
|Saturated Fat 2g||10%|
|Total Carbs 9g||3%|
|Dietary Fiber 3g||12%|
|Vitamin A 20%|
|Vitamin C 52%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/4 cup olive oil
2 cloves garlic, minced
2 tsp. dried oregano
1/4 tsp. salt
1/8 tsp. black pepper
2 medium zucchini, cut into 1-inch pieces
16-20 cherry tomatoes
1 bunch scallions, trimmed to 2-inch pieces
2 lemons cut into thin slices
4 metal skewers or 8 (12-inch) bamboo skewers soaked in water for 30 minutes
Cut chicken breasts into 16 bite-sized chunks. Combine the chunks in a bowl with the olive oil, garlic, oregano, salt and pepper. Cover and marinate in the refrigerator for 30 minutes or up to 8 hours.
Thread alternating pieces of chicken, zucchini, cherry tomatoes, scallions and lemons onto the skewers. Brush remaining dressing over the skewers.
TIP: If using bamboo skewers, soak in water for 30 minutes to keep skewers from burning on the grill. If using metal skewers, remember your chicken will cook faster because the metal will conduct the heat and cook the chicken cubes from the inside as well as the grill heat cooking the chicken from the outside.
Heat your lightly greased grill or grill pan to medium high heat. Grill the kebabs for 10 to 15 minutes, turning every 3 to 4 minutes. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.
Remove kebabs from the grill, let rest for 2 to 3 minutes, serve and enjoy!
Lemon Oregano Chicken KebabsAdd Your Comment