Lunch on a Stick, 2 Ways: Chicken Kebabs and Tropical Fruit Kebabs

Every meal is better on a stick. Try these two kebabs for your next lunch - you can prep them the night before!
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Photo by: EA Stewart ©2015, Television Food Network, G. P. All Rights Reserved.

EA Stewart, 2015, Television Food Network, G. P. All Rights Reserved.

What is it about eating food off of a stick that makes it so much fun? These sweet and savory lunchbox kebabs are sure to be a hit with your kiddos, plus they’re nourishing and easy to make. The savory version pairs chicken, summer sweet cherry tomatoes, black olives and mozzarella cheese with a creamy Greek Yogurt Pesto Dipping Sauce. The sweet version takes on a tropical twist with fresh mango and pineapple, plus an Orange Maple Coconut Dipping Sauce. Pack ‘em together in a lunchbox for a kid-friendly, healthy and nutritious meal!

Photo by: EA Stewart ©2015, Television Food Network, G. P. All Rights Reserved.

EA Stewart, 2015, Television Food Network, G. P. All Rights Reserved.

Chicken Kebabs with Greek Yogurt Pesto Dipping Sauce

Total Time: 10 min
Yield: 1 serving (4 kebabs)
Level: Easy
3 ounces cooked white meat chicken, cut into bite-size pieces
1 mozzarella string cheese stick, cut into 6 pieces
8 cherry tomatoes
8 large black olives, pitted
1/4 cup 2% Greek yogurt
1 tablespoon prepared pesto sauce
2 wooden skewers, each cut in half to make 4 small skewers

Divide chicken, cheese, tomatoes and olives into 4 servings, then place on skewers, alternating ingredients as desired. Keep in refrigerator until ready to serve.

Combine Greek yogurt with pesto sauce in a small bowl, and stir well to combine. Keep in refrigerator until ready to serve with chicken kebabs.

Notes: If packing for a lunchbox, place kebabs in a reusable lunch container, and put the dipping sauce in a smaller reusable lunch container. Both kebabs and dipping sauce may be prepared the night before and stored in the refrigerator until ready to pack for lunch.

Per serving: Calories 356; Fat 17 g (Saturated 4 g); Cholesterol 85 mg; Sodium 731 mg; Carbohydrate 8 g; Fiber 1 g; Sugars 4 g; Protein 41 g

Photo by: EA Stewart ©2015, Television Food Network, G. P. All Rights Reserved.

EA Stewart, 2015, Television Food Network, G. P. All Rights Reserved.

Tropical Fruit Kebabs with Orange Maple Coconut Dipping Sauce

Total Time: 10 min
Yield: 1 serving (3 kebabs)
1/2 cup fresh pineapple cubes
1/2 cup fresh mango cubes
1/4 cup Greek yogurt
1 tablespoon orange juice
1 teaspoon maple syrup
1 tablespoon shredded unsweetened coconut, plus extra for garnish

2 wooden skewers, each cut in half (you will use only 3 small skewers)

Divide pineapple and mango into 3 servings, then place on skewers, alternating fruit on each skewer. Keep in refrigerator until ready to serve.

Combine Greek yogurt with orange juice, maple syrup and coconut. Stir well to combine, and keep in refrigerator until ready to serve.

Notes: If packing for a lunchbox, place kebabs in a reusable lunch container, and put the dipping sauce in a smaller reusable lunch container. Both kebabs and dipping sauce may be prepared the night before and stored in the refrigerator until ready to pack for lunch.

Per serving: Calories 166; Fat 4 g (Saturated 3 g); Cholesterol 0 mg; Sodium 20 mg; Carbohydrate 34 g; Fiber 4 g; Sugars 26 g; Protein 2 g

EA Stewart, MBA, RD is a registered dietitian nutritionist specializing in wellness and GI nutrition. In addition, EA is the creator of The Spicy RD, which features delicious gluten-free recipes made from healthy, seasonal ingredients.

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