medium-size yellow bell pepper, cut into 1/2- to 3/4-inch pieces
2
small zucchini, cut into 8 slices
Mixed salad greens (optional)
Directions
Whisk together orange juice, olive oil, vinegar, soy sauce, garlic, ginger and crushed red pepper flakes. Reserve 3⁄4 cup marinade. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal and chill at least 1 hour. Add onion, bell pepper and zucchini; seal and toss to coat. Chill 20 minutes more.
Remove chicken and vegetables from marinade; discard marinade. Thread chicken and vegetables onto 8 (12-inch) metal skewers.
Grill, covered with grill lid, 8 to 10 minutes or until chicken is no longer pink. Serve over mixed salad greens, if desired, with reserved 3⁄4 cup marinade.
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