Chimichurri Chicken Kabobs

Makes 4 servings

Chimichurri sauce:

½ cup Meijer olive oil – on hand

½ cup red wine vinegar – $0.41

3 garlic cloves, minced – on hand

1 tsp. McCormick® Oregano – on hand

½ cup finely chopped fresh Italian (flat-leafed) parsley - $0.22

½ jalapeno pepper, seeded and minced - $0.05

Kabobs:

1 lb. Meijer boneless, skinless chicken breasts, cut into 1-inch chunks - $3.14

½ red bell pepper, cut into 1-inch chunks - $0.75

½ yellow bell pepper, cut into 1-inch chunks - $0.75

1 Vidalia® onion, cut into 1-inch chunks - $0.66

 

  1. For the chimichurri sauce, in a medium bowl combine oil, vinegar, garlic, oregano, parsley, jalapeno, and salt to taste. Measure ½ cup of the sauce for marinade.
  2. For the kabobs, alternately thread chicken, bell peppers and onion onto skewers. Place kabobs in a shallow dish. Pour ½ cup of the chimichurri sauce over kabobs, turning to coat. Cover and refrigerate at least 1 hour or preferably overnight in the refrigerator, turning occasionally.
  3. Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350-400ºF). Grill kabobs 8 to 10 minutes or until chicken reaches 165ºF, turning occasionally. Serve with remaining chimichurri sauce.

Nutrition information per serving: Calories: 280, Total fat: 14g, Cholesterol: 70mg, Sodium: 75mg, Carbohydrate: 9g, Fiber: 2g, Protein: 28g

Serve with:     

Brown Rice - $0.92

Dole Green Salad - $2.50

Total Cost = $9.40