4 boneless, skinless chicken breast halves
2 green onions, finely chopped
¼ cup low sodium soy sauce
2 tbsp. Splenda brown sugar
2 cloves garlic, finely minced
8 cherry tomatoes
2 small zucchini, cut into ½-inch pieces
8 10-inch wooden skewers, soaked in water and drained, salt and pepper to taste
Non-fat cooking spray


  1. Cut the chicken into 1-inch cubes and place in a flat glass pan.
  2. Combine the onions, soy sauce, brown sugar and garlic. Toss with chicken.
  3. Cover and refrigerate for 1 hour.
  4. To assemble the kebabs, thread the chicken, tomatoes and zucchini onto the skewers alternately.
  5. If desired, sprinkle the kebabs with additional salt and pepper.
  6. Lightly coat the grill with cooking spray and preheat for 5 minutes.
  7. Grill the skewers widthwise (horizontally) for 7-8 minutes or until chicken is fully cooked and zucchini is tender.

*Serves 4. 1 chicken breast =  5 oz protein