Rosemary-peach chicken kebabs with orange glaze

Chicken ingredients:

• Cooking spray
• 1 lb. boneless, skinless chicken breasts, cut into 16 1-1/2-inch pieces, all visible fat discarded
• 2 large ripe but firm peaches, cut into 16 1-inch wedges
• 1 large bell pepper, cut into 16 1-1/2-inch squares
• 1/4 tsp. pepper
• 1/8 tsp. salt

Glaze ingredients:

• 3/4 tsp. grated orange zest
• 3 Tbsp. fresh orange juice
• 3 Tbsp. chopped, fresh rosemary
• 1-1/2 tsp. honey
• 1-1/2 tsp. canola oil OR 1-1/2 tsp. corn oil

Directions

1. Lightly spray the grill rack with cooking spray. Preheat the grill on medium.
2. Meanwhile, thread the chicken, peaches and bell pepper alternately onto four 14- to 16-inch metal skewers. Sprinkle the pepper and salt over the kebabs.
3. In a small bowl, whisk together the glaze ingredients. Set aside half the glaze (about 2 tablespoons). Brush both sides of the kebabs with the remaining glaze.
4. Grill the kebabs for 6 to 8 minutes, or until the chicken is no longer pink in the center and the vegetables are almost tender, turning once halfway through and brushing with the reserved 2 tablespoons of glaze, using a clean basting brush. Reduce the heat or move the kebabs to a cooler area of the grill if they are cooking too fast.

Nutritional values per serving: