Zucchini & Chicken Kabobs

1/3 cup bottled balsamic vinaigrette
2 Tbsp spicy brown mustard
4 skinned, boned chicken-breast halves, trimmed of visible fat, each
cut
in half lengthwise, then crosswise in 1 1/4-in.-wide pieces
1 each yellow squash and zucchini (about 6 oz each), halved
lengthwise,
then cut diagonally in 1/2-in.-wide pieces
Eight 10- to 12-in. skewers

1. Whisk vinaigrette and mustard in a medium bowl until blended.
Remove
2 Tbsp and set aside. Add chicken and both squashes to bowl; toss to
coat.

2. Heat barbecue grill. While grill heats, alternately thread chicken
and squashes on skewers, leaving small spaces between food. Discard
dressing in bowl.

3. Grill 4 to 6 in. from heat source 12 to 13 minutes, turning once,
until chicken is cooked through and squashes are crisp- tender.
Drizzle
or brush with reserved 2 Tbsp dressing. Serves four.


Per serving: 247 cal, 25 g pro, 4 g car, 1 g fiber, 13 g fat (3 g
saturated fat), 76 mg chol, 251 mg sod