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- 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
- 1/4 cup plain low-fat yogurt
- 1 tablespoon lemon juice
- 1 teaspoon dry mustard
- 1 teaspoon ground cinnamon
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 - 1/2 teaspoon crushed red pepper
- 1 large red sweet pepper, cut into 1-inch pieces (1 cup)
- 1 medium yellow summer squash, halved lengthwise and cut into 1/2-inch-thick slices
- Soft pita breads, warmed (optional)
- Tomato Relish (optional)
1. Place chicken in a resealable plastic bag set in a bowl. In a small bowl stir together yogurt, lemon juice, mustard, cinnamon, curry powder, salt, and crushed red pepper. Pour over chicken. Seal bag; turn to coat. Refrigerate for 1 to 4 hours, turning occasionally.
2. Preheat broiler. On 6 long metal skewers, thread chicken, sweet pepper, and squash, leaving 1/4 inch between pieces. Broil 4 to 5 inches from heat for 8 to 10 minutes or until chicken is no longer pink, turning once. If desired, serve with pita bread and Tomato Relish. Makes 6 servings.
- 2 Roma tomatoes, chopped
- 1/2 cup grape tomatoes, halved
- 1 tablespoon balsamic vinegar
- 1 teaspoon snipped fresh oregano
- 1 teaspoon snipped fresh thyme
- 1 teaspoon honey
- 1 clove garlic, minced
- Salt and pepper
1. Combine Roma tomatoes, grape tomatoes, balsamic vinegar, oregano, thyme, honey, and garlic. Add salt and ground black pepper to taste. Cover; chill up to 4 hours.
- Servings Per Recipe 6,
- cal. (kcal) 107,
- Fat, total (g) 2,
- chol. (mg) 44,
- carb. (g) 4,
- fiber (g) 1,
- sugar (g) 2,
- pro. (g) 19,
- vit. A (IU) 875,
- vit. C (mg) 54,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 16,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 254,
- Potassium (mg) 324,
- calcium (mg) 40,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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