Serve these atop rice, and offer cherry tomatoes tossed with ranch dressing on the side. Purchased peach tarts wrap it up.
Recipe information
Yield
Serves 2; can be doubled
Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried
2 garlic cloves, minced
1 teaspoon grated lemon peel
2 skinless boneless chicken breast halves, each cut into 6 pieces
3 large pattypan squash, each quartered
4 metal skewers
Preparation
Step 1
Prepare barbecue (medium-high heat). Whisk first 5 ingredients in medium bowl. Add chicken and squash; toss. Let stand 10 minutes; toss occasionally.
Step 2
Alternate 3 chicken pieces with 3 squash pieces on each skewer. Sprinkle generously with salt and pepper. Grill until chicken is cooked through and squash is just tender, turning often, about 10 minutes.
Nutrition Per Serving
Per serving: 202 calories
6g fat (1g saturated)
68mg cholesterol
79mg sodium
7g carbohydrates
0g fiber
29g protein
#### Nutritional analysis provided by Nutrition Data
##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/586574/2?mbid=HDEPI) ›
