I may try the Moroccan Chicken Kebabs. it makes 4 servings. Add some rice for 200 cal's and you have got dinner that is different, healthy, and maybe only 400 cal's or so.
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
1. 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.
2. 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.
3. 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.
NUTRITION INFORMATION: Per serving: 201 calories; 5 g fat (1 g sat, 3 g mono); 66 mg cholesterol; 10 g carbohydrate; 29 g protein; 3 g fiber; 383 mg sodium.
Nutrition bonus: Vitamin C (220% daily value), Vitamin A (90% dv), Potassium (30% dv).
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
1. 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.
2. 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.
3. 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.
NUTRITION INFORMATION: Per serving: 201 calories; 5 g fat (1 g sat, 3 g mono); 66 mg cholesterol; 10 g carbohydrate; 29 g protein; 3 g fiber; 383 mg sodium.
Nutrition bonus: Vitamin C (220% daily value), Vitamin A (90% dv), Potassium (30% dv).
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1 comment:
Shelley, I've made that recipe a number of times and LOVE it!!! It is definitely one of our family's favorites.
Blessings,
Lori
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