Tuscan Chicken Kabobs with Tomato-Olive Relish
Active Time: 40 minutes
Total Time: 40 minutes plus marinating
6 garlic cloves, crushed with press (about 2 tablespoons)
1/3 cup plus 1 tablespoon Schnucks extra virgin olive oil, divided
3 tablespoons finely chopped fresh basil leaves
1 tablespoon anchovy paste
1/2 teaspoon salt
1 teaspoon ground black pepper, divided
2 pounds boneless, skinless chicken breasts, cut into 1-1/2-inch chunks
3 Roma tomatoes, chopped (about 1-1/2 cups)
1/2 cup drained, pitted kalamata olives, coarsely chopped
3 tablespoons drained capers
3 tablespoons minced red onion
12 (10-inch) bamboo or metal skewers
5 medium zucchini, cut diagonally into 1-inch-thick slices (about 6 cups)
1. From lemons, squeeze 6 tablespoons juice. In medium bowl, with whisk, stir garlic, 1/3 cup oil, basil, anchovy paste, salt, 3/4 teaspoon pepper and lemon juice. Place chicken in large zip-tight plastic bag; pour oil mixture into bag. Seal bag, pressing out excess air; refrigerate at least 1 hour or up to 4 hours, turning occasionally.
2. Meanwhile, in medium bowl, toss tomatoes, olives, capers, onion, and remaining 1 tablespoon oil and 1/4 teaspoon pepper. Cover and refrigerate tomato relish up to 1 day; let stand at room temperature 15 minutes before serving. Makes about 2 cups.
3. Soak skewers (if using bamboo) in water 15 minutes. Prepare outdoor grill for direct grilling over medium heat. Remove chicken from marinade; discard marinade. Alternately thread chicken and zucchini onto skewers.
4. Place kabobs on hot grill rack; cook 12 to 16 minutes or until chicken loses its pink color throughout and reaches an internal temperature of 165°F, rotating kabobs a quarter turn every 3 to 4 minutes. Serve kabobs with Tomato-Olive Relish.
Each serving: about 330 calories, 18 g total fat (3 g saturated), 79 mg cholesterol, 760 mg sodium, 11 g carbohydrate, 3 g fiber, 6 g sugars, 29 g protein