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Photo: John Autry and Randy Mayor; Styling: Cindy Barr Photo by: Photo: John Autry and Randy Mayor; Styling: Cindy Barr

Chicken Kebabs and Nectarine Salsa

This company-worthy meal blends spice from the chicken with sweet and tangy nectarine salsa.

Cooking Light JULY 2011

  • Yield: 4 servings (serving size: 2 skewers and 3/4 cup 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

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.

Nutritional Information

Amount per serving
  • Calories: 324
  • Fat: 8.9g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 1.3g
  • Protein: 41.2g
  • Carbohydrate: 18.5g
  • Fiber: 3.8g
  • Cholesterol: 99mg
  • Iron: 1.9mg
  • Sodium: 547mg
  • Calcium: 44mg
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Chicken Kebabs and Nectarine Salsa Recipe

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