Full of fresh flavor and quick to prepare (most of the time the chicken is marinating), this entrée pairs well with greens or a simple tossed salad. From The New Atkins for a New You Cookbook.
Phases 1, 2, 3, 4
1∕3 cup virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 tablespoon freshly grated lemon zest
2 cloves garlic, minced
1 tablespoon Dijon mustard
1. teaspoons salt
1 teaspoon freshly ground black pepper
1∕3 cup chopped fresh basil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 yellow or orange bell pepper, cut into 1-inch pieces
2 small zucchini, split lengthwise and cut into 1/2-inch-thick slices
16 small cherry tomatoes
8 (12-inch) bamboo skewers
1. Combine oil, lemon juice, lemon zest, garlic, mustard, salt, pepper, and basil in a large bowl. Stir in chicken, bell pepper, zucchini, and tomatoes. Cover and refrigerate 2 hours.
2. After chicken and vegetables have been marinating for 1 1/2 hours, soak skewers in water for 30 minutes.
3. Meanwhile, prepare a charcoal or gas grill for high-heat cooking or heat a grill pan until very hot.
4. Thread chicken and vegetables onto skewers. Grill, turning occasionally, until chicken is nicely marked and cooked through, about 10 minutes. Serve right away.
Net Carbs: 7 grams
Total Carbs: 9 grams
Fiber: 2 grams
Protein: 41 grams
Fat: 17 grams
Makes: 4 servings