Rosemary-Orange Grilled Chicken and Veggies

• 1 lb boneless skinless chicken breast, cubed
• 1 small eggplant, cut into 1-inch cubes
• 2 medium red bell peppers or 2 medium green bell peppers or 2 medium yellow bell peppers, cut into 1-1/2-inch squares
• 1 medium yellow squash, cubed
• 30 sprays I Can't Believe It's Not Butter! Spray Original, divided
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon grated orange peel
• 2 tablespoons orange juice

1. Spray chicken and vegetables with 15 sprays I Can't Believe It's Not Butter!
2. Spray
3. Original, then toss with with rosemary and orange peel.
4. Alternately thread chicken and vegetables on skewers*.
5. Grill or broil chicken and vegetables, turning once, 8 minutes or until chicken is thoroughly cooked and vegetables are just tender.
6. Arrange chicken and vegetables on serving platter.
7. Spray with remaining 15 Sprays, then drizzle with orange juice.
8. *If using wooden skewers, soak in water at least 30 minutes prior to use.
9. Nutrition Information per serving: Calories 170, Calories From Fat 15, Saturated Fat 0g, Trans Fat 0g, Total Fat 2g, Cholesterol 65mg, Sodium 100mg, Total Carbohydrate 9g, Sugars 5g, Dietary Fiber 3g, Protein 28g, Vitamin A 40%, Vitamin C 150%, Calcium 2%, Iron 8%.

chicken, eggplant, red bell peppers, yellow squash, i, rosemary, orange juice

Taken from www.food.com/recipe/rosemary-orange-grilled-chicken-and-veggies-433630 (may not work)