Lemon and Basil Chicken-Veggie Kebabs

A recipe from our friends at Atkins for your next BBQ- These Kebabs are sure to be a crowd pleaser!

⅓ cup virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 tablespoon freshly grated lemon zest
2 cloves garlic, minced
1 tablespoon Dijon mustard
1½ teaspoons salt
¾ teaspoon freshly ground black pepper
⅓ cup chopped fresh basil
1½ 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 ½-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 1½ 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.

PER SERVING:

Net Carbs: 7 grams

Total Carbs: 9 grams

Fiber: 2 grams

Protein: 41 grams

Fat: 17 grams

Calories: 360

Makes: 4 servings

Active Time: 30 minutes; Total Time: 2 hours 35 minutes