Yogurt-and-Curry Mar­i­nated Chicken

Milwaukee Health - - NUTRITION ALCOHOL -

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

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