1 tablespoon garlic pepper 2 tablespoons olive or vegetable oil 4 small ears Green Giant® Fresh corn, husks removed 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes 2 medium yellow or red bell peppers, cut into 1 1/2-inch pieces 3/4 cup ranch dressing 1 canned chipotle chili in adobo sauce, chopped
1. Heat coals or gas grill for direct heat. Mix garlic pepper and oil. Cut each ear of corn into 3 pieces. Thread chicken, corn and bell peppers alternately on each of six 10- to 12-inch metal skewers, leaving space between each piece. Brush kabobs with oil mixture. 2. Cover and grill kabobs 4 to 5 inches from medium heat 15 to 20 minutes, turning 2 or 3 times, until chicken is no longer pink in center. 3. Mix dressing and chili. Serve with kabobs.
1 Serving: Calories 390 (Calories from Fat 205); Total Fat 23g (Saturated Fat 3g); Cholesterol 80mg; Sodium 400mg; Total Carbohydrate 20g (Dietary Fiber 2g); Protein 28g % Daily Value: Vitamin A nc; Vitamin C nc; Calcium nc; Iron 10% Exchanges: 1 Starch, 1 Vegetable, 3 Lean Meat