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Grilled Chicken and Peach Kabobs

Yields1 Serving

Grilled chicken and peach kabobs plated over rice

 4 Pilgrim's boneless, skinless chicken breast halves
 2 small zucchini, cut into ½-inch rounds
 16 cremini mushrooms
 3 ripe peaches, cut into eighths (may use frozen if fresh not available)
 8 wooden or metal skewers
 ¼ cup olive oil
 ¼ cup coarse grainy mustard
 2 tbsp red wine vinegar
 2 tsp chopped fresh thyme
 1 tsp salt
 ½ tsp freshly ground pepper
 1 tbsp orange zest

If using wooden skewers, place in water and soak for at least one hour.


Cut chicken into 1-inch dice. In a small bowl, whisk together mustard, vinegar, thyme, salt, pepper, and zest. Slowly whisk in olive oil to combine.


Thread chicken, zucchini rounds, mushrooms, and peach slices onto skewers, alternating ingredients. Be sure to leave enough space at bottom of skewer to hold and turn.


Place skewers in a single layer on a sheet pan or baking dish and pour marinade over, turning skewers to distribute marinade. Cover with plastic wrap or aluminum foil and refrigerate. Marinate, turning skewers occasionally, for at least 30 minutes or overnight.


Heat grill on high heat. Place skewers on grill and cook, turning, for about 10 minutes.
Serve over rice.

Courtesy of National Chicken Council

Nutrition Facts

Serving Size 4 oz

Amount Per Serving
Calories 290
% Daily Value *
Total Fat 8g13%

Saturated Fat 1.5g8%
Total Carbohydrate 16g6%
Protein 38g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.