This grilled chicken recipe combines sweet and sour, fruit and veggies with the lean protein healthy folks are looking for in today’s entrees. Besides all that, it’s quick!

Ingredients:

• 1/2 cup Peppers of Key West Asian Marinade or Anal Angst Hot Sauce (for a much hotter version!)
• 2 limes, juiced
• 2 cloves garlic, minced
• 1 cup Hot Plum Chipotle Sauce
• 2 chicken breasts, cubed
• 1 (8 ounce) package medium mushrooms, halved
• 1 red bell pepper cut in 1-inch cubes
• 2 small white onions
• 1 green bell pepper, cut n 1-inch cubes
• 2 small zucchini, cubed
• 4 Roma or plum tomatoes

Instructions:

Heat grill until charcoal is gray, or on medium heat. Mix the first four ingredients together thoroughly. Place mixture into a zip-styled food storage bag along with cubed chicken pieces. Let mixture marinate for 2 hours (overnight marinating is not recommended). Skewer chicken on kebobs, alternating with vegetables. Place on grill and cook for 6 minutes or until chicken is cooked completely. Flip every 3 minutes and baste with Hot Plum Chipotle Sauce .

Serves 4