Thai Chicken Kabobs

• 2/3 cup canned no-salt-added chicken broth, undiluted
• 1/4 cup firmly packed brown sugar
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons lemon juice
• 2 teaspoons dried crushed red pepper
• 2 teaspoons curry powder
• 1 pound skinned, boned chicken breasts, cut into 1 1/2-inch pieces
• 2 medium zucchini, cut into 1 1/4-inch pieces
• 2 medium-size yellow squash, cut into 1 1/4-inch pieces
• 2 medium-size sweet red peppers, seeded and cut into 1 1/4-inch pieces
• Vegetable cooking spray
• 4 cups cooked long-grain rice (cooked without salt or fat)

1. Combine first 6 ingredients in a large heavy-duty, zip-top plastic bag. Add chicken; seal bag, and shake until chicken is well coated. Marinate chicken in refrigerator 8 hours, turning bag occasionally.
2. Remove chicken from marinade, reserving marinade. Place marinade in a small saucepan; bring to a boil. Remove from heat, and set aside. Thread chicken evenly onto 4 (12-inch) skewers. Thread zucchini, squash, and sweet red pepper alternately onto 4 additional 12-inch skewers.
3. Coat grill rack with cooking spray; place on grill over medium-hot coals (350u0b0 to 400u0b0). Place vegetable skewers on rack; grill, covered, 5 minutes, turning and basting with reserved marinade. Place chicken skewers on rack; grill chicken and vegetables, covered, 5 additional minutes or until vegetables are tender and chicken is done, turning and basting often with marinade. Remove vegetables and chicken from skewers.
4. To serve, place 1 cup rice on each plate; top evenly with vegetables and chicken.

salt, brown sugar, soy sauce, lemon juice, red pepper, curry powder, chicken breasts, zucchini, yellow squash, sweet red peppers, vegetable cooking spray, rice

Taken from www.myrecipes.com/recipe/thai-chicken-kabobs (may not work)