Garlicky Chicken Skewers

Ingredients:

• 1 1/2 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces
• 3 garlic cloves, finely minced
• 2 tsp dried rosemary
• 3 tsp extra-virgin olive oil
• salt
• freshly ground black pepper
• 1 small eggplant (1 pound) peeled and cut into 1/2-inch cubes
• 3 small zucchini, cut into 1/2-inch cubes

Special Equipment

• 8 (12-inch) skewers

Makes 4 (2-skewer) Servings

1. Lightly coat a grill or grill pan with cooking spray and heat to medium-high.
2. In a medium bowl, combine chicken, garlic, rosemary, 2 teaspoons of the oil, 1/4 tsp of the salt and 1/8 teaspoon of the pepper; stir to coat well. thread equal amounts of chicken onto 4 skewers.
3. In the same bowl, toss eggplant and zucchini pieces with remaining 1 tsp of oil. Thread eggplant and zucchini pieces evenly onto 4 remaining skewers. Lightly season with salt and pepper.
4. Grill chicken and vegetable skewers, turning every 2 minutes, until chicken is cooked through and vegetables are tender and lightly browned, about 8 minutes for chicken and 10 minutes for vegetables. Serve warm.

WW POINTS VALUE: 5 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I had these delicious treats for dinner earlier this evening and they were delicious. If you're craving fried chicken and fries, DON'T GO OUT TO THE FAST FOOD RESTAURANT!! The grilled garlic-coated chicken with grilled eggplant and zucchini is a healthy version of a fast food chicken sandwich and french fries. These grilled garden vegetables are high in fiber and potassium you forget they are good for you. Plus, you won't miss the fries. The garlic-coated chicken is delicious grilled because the chicken is tender and juicy. Vegetariams will love the grilled vegetables served alone providing they are coated with olive oil and garlic. These skewers will fill you up in a hurry and they are great  for your next Bar-B-Que or even at a tailgating party.