1/4 cup nonfat plain yogurt
1/4 cup chopped fresh parsley, plus extra for garnish
2 tablespoons chopped fresh cilantro
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 1/2 teaspoons paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper
1 pound boneless, skinless chicken breasts, trimmed of fat and cut into 1-inch pieces
2 small bell peppers, (red and/or yellow), cored, seeded and cut into 1 1/2-inch pieces
1 medium zucchini, cut into 1/4-inch-thick rounds
- Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt, pepper and cayenne in a medium bowl. Add chicken and toss to coat well. Cover with plastic wrap and marinate in the refrigerator for 20 minutes.
- Meanwhile, preheat grill or broiler. Blanch bell peppers in boiling salted water for 3 minutes. Remove with a slotted spoon and refresh with cold water. Blanch zucchini for 1 minute. Drain and refresh with cold water.
- Alternate chicken cubes, peppers and zucchini on skewers. Grill or broil the kebabs until the chicken is no longer pink in the center, 3 to 4 minutes per side. Garnish with a sprinkle of chopped parsley.
|201 calories||5 grams fat||66 milligrams cholesterol|
|10 grams carbohydrates||29 grams protein||3 grams fiber|
|383 milligrams sodium||600 milligrams potassium||0 grams added sugars|
Click Here to download a .pdf version of this recipe
Source : eatingwell.com