You are here: Home » Recipes » Tuscan-Style Grilled Chicken Kebabs Tuscan-Style Grilled Chicken Kebabs Recipe by American Heart Association Yield 4 servings These low-fat, low sodium grilled chicken-and-vegetable kebabs feature the flavors of sunny Tuscany—lemon, rosemary, garlic, and oregano. PrintEmail Serve them with brown rice studded with sun-dried tomatoes for a rustic and satisfying dinner. Ingredients 1 teaspoon grated lemon zest2 tablespoons fresh lemon juice1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed2 teaspoons olive oil2 medium garlic cloves, minced1 teaspoon dried oregano, crumbled1/4 teaspoon crushed red pepper flakes1 pound boneless, skinless chicken breast halves, all visible fat discarded, cut into 16 cubes16 whole button or cremini mushrooms (about 1/2 ounce each), ends trimmed1 medium green bell pepper, cut into 16 pieces16 -- cherry tomatoes -- Cooking spray1/2 cup uncooked instant brown rice1 cup fat-free, low-sodium chicken broth1/4 cup dry-packed sun-dried tomatoes, cut into 1/4-inch squares Instructions In a medium nonmetallic bowl, stir together the lemon zest, lemon juice, rosemary, oil, garlic, oregano, and red pepper flakes. Add the chicken, stirring to coat. Cover and refrigerate for at least 15 minutes. The chicken can marinate for up to 8 hours for even more flavor. Turn several times if marinating for more than 30 minutes. Soak eight 8-inch wooden skewers for at least 10 minutes in cold water to keep them from charring, or use metal skewers. Preheat the grill on medium high. Drain the chicken and discard the marinade. Alternately thread the chicken, mushrooms, bell pepper, and tomatoes on the skewers. Lightly spray all sides with cooking spray. In a medium saucepan, bring the broth and tomatoes to a boil over high heat. Stir in the rice. Reduce the heat and simmer, covered, for about 10 minutes. Remove from the heat and let stand for about 5 minutes. Fluff with a fork. Meanwhile, grill the kebabs for 2 to 3 minutes on each side (8 to 12 minutes total), or until the chicken is no longer pink in the center and the vegetables are tender. Serve with the rice on the side.