Chicken Kebabs with Warm Cabbage-Apple Slaw
Zest and juice orange. Combine 1/3 cup of the orange juice, 1/2 tsp. of the orange zest, onion, mustard, ginger, salt, and pepper in a small bowl. Place chicken in a sealable plastic bag set in a shallow dish. Pour the marinade over the chicken. Seal the bag; turn to coat the chicken. Refrigerate for 1 to 3 hours, turning once or twice.Advertisement
Preheat grill to medium. Drain the chicken, discarding the marinade. Thread the chicken onto nine 6- to 8-inch skewers, place on grill rack, and close grill cover. Grill the kebabs, turning once, until the chicken is no longer pink, about 15 minutes.
Serve the kebabs with slaw and potatoes.
Note: If you're following our 1,500-calorie diabetes meal plan, transfer the chicken from one of the kebabs to an airtight container; refrigerate to use in Creamy Roasted Vegetable Soup with Chicken (see Associated Recipes).
Equipment: Nine 6- to 8-inch skewers
5 lean protein, 1 1/2 fat, 1 1/2 starch, 1 vegetable, 1/2 high-fat protein