Chicken Kebabs and Nectarine Salsa

Chicken Kebabs and Nectarine Salsa Recipe
Photo: John Autry and Randy Mayor; Styling: Cindy Barr
This company-worthy meal blends spice from the chicken with sweet and tangy nectarine salsa.

Yield:

4 servings (serving size: 2 skewers and 3/4 cup salsa)

Recipe from

Cooking Light

Nutritional Information

Calories 324
Fat 8.9 g
Satfat 1.5 g
Monofat 4.9 g
Polyfat 1.3 g
Protein 41.2 g
Carbohydrate 18.5 g
Fiber 3.8 g
Cholesterol 99 mg
Iron 1.9 mg
Sodium 547 mg
Calcium 44 mg

Ingredients

1 tablespoon brown sugar
1 tablespoon olive oil
1 tablespoon fresh lime juice
2 teaspoons chili powder
1 teaspoon bottled minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 1/2 pounds skinless, boneless chicken breast halves, cut into 24 (2-inch) pieces
1 large red onion, cut into 32 (2-inch) pieces
Cooking spray
2 cups diced nectarine (about 3)
1/2 cup diced red bell pepper
1/4 cup thinly sliced red onion
2 tablespoons fresh cilantro leaves
1 1/2 tablespoons fresh lime juice
2 teaspoons minced seeded jalapeño pepper
1/4 teaspoon kosher salt
1/2 cup diced peeled avocado

Preparation

1. Preheat broiler. Combine first 9 ingredients in a shallow dish; let stand 15 minutes.

2. Thread 4 onion pieces and 3 chicken pieces alternately onto each of 8 (12-inch) skewers. Place skewers on broiler pan coated with cooking spray. Broil 12 minutes or until chicken is done, turning occasionally.

3. Combine nectarines and next 6 ingredients (through 1/4 teaspoon salt) in a bowl. Gently stir in avocado.

Note:

Jennifer Martinkus,

July 2011
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