Ingredients
1 pound fresh broccoli, broken into florets2 large navel oranges1 pound boneless skinless chicken breasts, cut into 1-inch cubes4 plum tomatoes, quartered1 large onion, cut into wedgesGLAZE:1/4 cup barbecue sauce2 tablespoons lemon juice2 tablespoons reduced-sodium soy sauce2 tablespoons honey
Preparation
Place 1 in. of water in a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain.
Cut each orange into eight wedges. On eight metal or soaked wooden skewers, alternately thread chicken, vegetables and oranges. In a small bowl, combine the glaze ingredients.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, uncovered, over medium heat or broil 4-6 in. from the heat for 10-14 minutes or until chicken is no longer pink, turning and basting frequently with glaze.
