5 skinless, boneless chicken breasts, cut into 1″ pieces
1 pound wild mushrooms, cut into 1-1/2″ pieces (shitake, Portobello or crimini)
3 tablespoons extra-virgin olive oil
3 tablespoons aged balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons freshly chopped sage leaves
2 teaspoons kosher salt
1/2 teaspoon freshly cracked black pepper
24 5–6″ wooden or bamboo skewers soaked in water for at least 30 minutes
Preheat grill to high.
Place all ingredients in large bowl and marinate for at least 10 minutes. You can marinate up to two hours before grilling.
Place three pieces of chicken and two pieces of mushroom on each skewer, alternating between each.
Place skewers on hot grill for about three minutes on each side, turning once.
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