Although eggplant is commonly thought of as a vegetable, it is actually a fruit---specifically a berry. Eggplant is a good source of folic acid and potassium. One cup of raw eggplant pieces contains only 22 calories.
pounds boneless skinless chicken breasts or chicken tenders, cut into 1-inch pieces
small eggplant, peeled and cut into 1-inch pieces
medium zucchini, cut crosswise into 1/2-inch slices
medium onions, each cut into 8 wedges
medium mushrooms, stems removed
cup fat-free reduced-sodium chicken broth
cup balsamic vinegar
tablespoons olive oil
tablespoons dried mint
teaspoons dried basil
tablespoon dried oregano
teaspoons grated lemon peel
Chopped fresh parsley (optional)
cups hot cooked couscous
1. Alternately thread chicken, eggplant, zucchini, onions, mushrooms and tomatoes onto 16 metal skewers; place in large glass baking dish.
2. Combine chicken broth, vinegar, oil, mint, basil and oregano in small bowl; pour over kabobs. Cover; marinate in refrigerator 2 hours, turning occasionally. Remove kabobs from marinade; discard marinade.
3. Preheat broiler. Broil kabobs 6 inches from heat 10 to 15 minutes or until chicken is cooked through, turning kabobs halfway through cooking time.
4. Stir lemon peel and parsley, if desired, into couscous; serve with kabobs.
These kabobs can be grilled instead of broiled. Spray the grill grid with nonstick cooking spray, then prepare the grill for direct cooking. Grill the kabobs, covered, over medium-hot coals 10 to 15 minutes or until the chicken is cooked through. Turn the kabobs halfway through the cooking time.