Yogurt-and-Curry Marinated Chicken
Active: 25 minutes Total: 4 hours 25 minutes (includes 4 hours chilling) Serves: 6
1 3/4 pound boneless, skinless chicken breasts, cut into 1-inch cubes 2 Tbsp. curry powder 1 tsp. kosher salt 1 tsp. black pepper 2/3 cup plain whole-milk Greek yogurt Tbsp. fresh lime juice Tbsp. ext.-virgin olive oil 1 medium zucchini (about 10 oz.), cut to 1-in. cubes 1 cup grape tomatoes Grapeseed oil 1/4 cup fresh flat-leaf parsley leaves, torn 6 lime wedges, for serving
One: Place chicken in a medium bowl and sprinkle with curry, salt and pepper. Stir in yogurt, lime juice and 3 tablespoons of the olive oil. Cover and refrigerate for 4 to 12 hours. Remove chicken from marinade; discard marinade. Thread chicken, zucchini and tomatoes alternately onto 12 (6-inch) wooden skewers. Two: Preheat grill to medium-high (about 450°F). Generously oil grill grate with grapeseed oil. Grill skewers until done, 4 to 5 minutes per side. Transfer to a platter, drizzle with remaining 2 tablespoons olive oil and sprinkle with parsley. Serve with lime wedges.
PER SERVING: 335 calories, 20g fat (5g saturated), 89mg chol., 2g fiber, 31g protein, 6g carbs, 487mg sodium, 2mg iron, 52mg calcium