A delicious, quick vegetarian recipe with tofu, yellow squash, and zucchini that has a stunning array of colors. If desired, add cheese on top. If preferred, butter may be used in place of the olive oil.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 8 skewers |
Ingredients
- 3 tablespoons tomato paste
- 2 tablespoons honey
- 2 tablespoons Worcestershire sauce
- 1 tablespoon chopped fresh rosemary
- 1 ΒΌ pounds skinless, boneless chicken breast, cut into 1-inch cubes
- 9 ounces cherry tomatoes
- 4 sprigs fresh rosemary for garnish
Instructions
- Soak 8 wooden skewers in a bowl of cold water for 30 minutes to prevent them from burning during cooking.
- Stir together tomato paste, honey, Worcestershire sauce, and rosemary in a large bowl. Add chicken pieces and stir to coat evenly.
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler to medium heat.
- Thread chicken pieces and cherry tomatoes alternately onto the skewers and place on a broiler rack.
- Spoon over any remaining glaze and cook under the preheated hot broiler, turning occasionally, until the chicken is no longer pink at the bone and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Transfer to a serving plate and garnish with sprigs of fresh rosemary.