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Chicken Kabobs with Southwest Salsa

Yield 2 servings.

Ingredients

  • 3/4 cup seeded, chopped tomato
  • 1/4 cup chopped avocado
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chopped green onions
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon finely chopped jalapeno pepper
  • 1/4 teaspoon minced garlic
  • 2 (4-ounce) skinned, boned chicken breast halves, cut into 1-inch pieces
  • 2 tablespoons fresh lime juice
  • 2 teaspoons low-sodium soy sauce
  • 1 teaspoon garlic
  • Mesquite chips
  • Vegetable cooking spray

Nutrition Information

  • calories 218
  • caloriesfromfat 33 %
  • fat 8 g
  • satfat 1.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 27.3 g
  • carbohydrate 9.5 g
  • fiber 0.0 g
  • cholesterol 70 mg
  • iron 0.0 mg
  • sodium 204 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 7 ingredients. Cover and chill. Place chicken in a shallow dish. Combine 2 tablespoons lime juice, soy sauce, and garlic. Pour over chicken. Cover and marinate in refrigerator 1 hour.

  2. Soak mesquite chips in water 30 minutes; drain.

  3. Remove chicken from marinade, reserving marinade. Thread chicken onto 2 (10-inch) skewers. Place chips directly on medium-hot coals (350° to 400°). Coat grill rack with cooking spray; place rack on grill. Place chicken on rack; grill, covered, 6 to 8 minutes or until chicken is done, turning occasionally and basting with reserved marinade.

  4. To serve, spoon tomato mixture onto a serving plate; place chicken kabobs over tomato mixture.

Cooking Light Light Cooking for Two