Prep Time: 15 Minutes
Cooking Time: Cook 12 Minutes
Recipe provided by Filippo Berio. For more inspiration, please visit “filippoberio.com”
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Ingredients
Directions
1. Wash hands with soap and water.
2. Rinse fresh produce.
3. In glass bowl, whisk together olive oil, parsley, vinegar, garlic, salt and pepper; reserve 1 tablespoon marinade and set aside separately.
4. Toss chicken, zucchini and tomatoes in remaining marinade until coated; cover and refrigerate for 2 hours or overnight. Drain chicken mixture, discarding marinade.
5. Alternately thread chicken and vegetables onto skewers, ending with chicken. Wash hands after handling raw chicken.
6. Preheat grill to medium-high heat; grease grate with olive oil. Close lid and grill, turning frequently and brushing with reserved marinade until chicken reaches an internal temperature of 165 degrees Fahrenheit as verified with an instant-read food thermometer. (Alternatively, chicken can be broiled.)
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!