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Chicken Kebabs and Nectarine Salsa

Chicken Kebabs and Nectarine Salsa
Photo: John Autry and Randy Mayor; Styling: Cindy Barr
Yield

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

This company-worthy meal that doubles as a super-fast weeknight supper blends spice from the chicken with sweet and tangy nectarine salsa.

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

Nutrition 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

How to Make It

  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.