1 lb skinless, boneless chicken breasts, cut into 1 inch pieces
2/3 c. bottled balsamic vinaigrette salad dressing
2 medium red and yellow peppers seeded and cut into 1 inch pieces
1 large purple/red onion cut into 1 inch pieces
1 bunch of cherry tomatoes
Pre-heat grill. Place the chicken in a shallow baking dish and pour the balsamic vinaigrette over and marinade for about 10 mins.
Drain chicken reserving marinade. Thread chicken, peppers, and onion onto skewers, leaving a 1/4 inch space between pieces.
Place on grill, after a few minutes brush on reserved marinade.
Rotate kabobs occasionally to brown evenly.
Makes 4 to 6 servings.
{Adapted from BHG dinners for less}
