Chicken Skewers with Cool Avocado Sauce - 3g Carbs, 1g Fiber
From: Healthy Cooking June/July 2008, p48
I'm always looking for lighter recipes to take on tailgate outings.
This one is quick and easy to marinate and take along. It's also
great tasting and a family favorite. Veronica Callaghan-Glastonbury,
Connecticut
Prep: 25 min PLUS marinating Grill: 10 min
Servings: 16
1 lb boneless skinless chicken breasts
1/2 cup lime juice
1 Tbsp balsamic vinegar
2 tsp minced chipotle pepper in adobo sauce
1/2 tsp salt
--> SAUCE
1 medium ripe avocado, peeled and pitted
1/2 cup fat-free sour cream
2 Tbsp minced fresh cilantro
2 tsp lime juice
1 tsp grated lime peel
1/4 tsp salt
Flatten chicken to 1/4-in. thickness; cut lengthwise into sixteen
1-in.-wide strips. In a large resealable plastic bag, combine the
lime juice, vinegar, chipotle pepper and salt; add the chicken. Seal
bag and turn to coat; refrigerate for 30 minutes.
Meanwhile, for the sauce, place remaining ingredients in a food
processor; cover and process until blended. Transfer to a serving
bowl; cover and refrigerate until serving.
Drain chicken and discard marinade. Thread meat onto four metal or
soaked wooden skewers. Using long-handled tongs, moisten a paper
towel with cooking oil and lightly coat the grill rack.
Grill, covered, over medium heat or broil 4 in. from the heat for
8-12 minutes or until no longer pink, turning frequently. Serve with
sauce.
Servings: 16
Yield: 16 skewers (3/4 cup sauce)
Serving Size: 1 skewer with about 2 teaspoons sauce
Nutrition per Serving:
59 Calories, 3g Fat, Trace Saturated Fat, 17mg Cholesterol, 74mg Sodium,
3g Carbs, 1g Fiber
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