Recipe: Lemon Herbed Chicken Kabobs (with artichokes, broccoli, and red pepper in lemon-basil marinade)

LEMON HERBED CHICKEN KABOBS

3 tablespoons fresh lemon juice
3 tablespoons olive oil, divided use
1 tablespoon chopped fresh basil
1 clove garlic
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 (14 oz.) can water packed artichoke hearts, drained and halved
1 pound boneless, skinless chicken breast halves, cut in strips
16 broccoli florets
1 medium red bell pepper, cut in 1 1/2-inch cubes
2 cups hot cooked rice (to serve)

Combine lemon juice, 2 tablespoons olive oil, basil, garlic, salt and pepper in a large bowl. Add artichokes, chicken, broccoli and red pepper. Stir to coat ingredients with marinade. Cover with Reynolds Plastic Wrap; refrigerate 1 hour.

To prevent burning on grill, soak 8 bamboo skewers in water 1/2 hour before grilling.

WHEN READY TO COOK:
Preheat grill to medium-high.

For each kabob, alternately thread pieces of chicken and vegetables on skewers. Discard marinade. Brush kabobs with remaining 1 tablespoon olive oil.

Grill 12 to 15 minutes or until chicken is tender, turning once. Serve over rice.

Servings: 4
Source: Reynolds Kitchens