Rosemary Chicken and Summer Squash Brochettes Recipe

This recipe can be prepared in 45 minutes or less.

Serve these atop rice, and offer cherry tomatoes tossed with ranch dressing on the side. Purchased peach tarts wrap it up.

Serves 2; can be doubled.

INGREDIENTS

2tablespoons extra-virgin olive oil

1tablespoon fresh lemon juice

1tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried

2garlic cloves, minced

1teaspoon grated lemon peel

2skinless boneless chicken breast halves, each cut into 6 pieces

3large pattypan squash, each quartered4metal skewers

DIRECTIONS

Prepare barbecue (medium-high heat). Whisk first 5 ingredients in medium bowl. Add chicken and squash; toss. Let stand 10 minutes; toss occasionally.

Alternate 3 chicken pieces with 3 squash pieces on each skewer. Sprinkle generously with salt and pepper. Grill until chicken is cooked through and squash is just tender, turning often, about 10 minutes.

Tags: Brochettes, Chicken, Rosemary, Squash, Summer