Yogurt Chicken Kebabs with Tomato Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
No need for a heavy oil marinade to create a tasty chicken dish; this version imparts all the flavor you need, saturating the chicken in a mix of plain nonfat Greek yogurt, garlic and cumin.
Ingredients
1 c. plain nonfat Greek yogurt
2 clove garlic
1/2 tsp. ground cumin
Kosher salt and black pepper
1 1/2 lb. boneless, skinless chicken breasts
1 lb. tomatoes (such as plum, beefsteak, cherry or grape)
1 shallot
1/2 c. fresh flat-leaf parsley leaves
1 tbsp. red wine vinegar
2 tbsp. olive oil
Instructions
In a shallow baking dish, combine the yogurt, garlic, cumin, 1/2 tsp salt and 1/4 tsp pepper. Thread the chicken onto 8 skewers and add them to the yogurt mixture, turning to coat. Refrigerate for at least 10 minutes and up to overnight.
Meanwhile, in a large bowl, combine the tomatoes, shallot, parsley, vinegar, oil, and 1/4 tsp each salt and pepper.
Heat a grill or a grill pan over medium-high heat. Oil the grill and cook the chicken, turning occasionally, until cooked through, 8 to 10 minutes. Serve with the tomato salad.
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