I thought I should share these before the end of summer:
Chicken Kebabs with Creamy Pesto (Cooking Light, September 2010)
2 teaspoons grated lemon rind
4 teaspoons fresh lemon juice, divided
2 teaspoons bottled minced garlic
2 teaspoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
Pieces of yellow bell pepper cut into 1-inch pieces
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
Red onion, cut into 8 wedges
2 tablespoons plain low-fat yogurt
2 tablespoons reduced fat sour cream
1 tablespoon commercial pesto (I used Classico)
Combine rind, 1 tablespoon juice, garlic, oil, salt and pepper. Toss with bell pepper, tomatoes, chicken, and onion. Thread vegetables and chicken onto four 12” skewers. Place skewers on a broiler pan coated with cooking spray (I did not do this, I grilled mine outdoors). Broil 12 minutes or until chicken is done, turning occasionally. Combine 1 teaspoon juice, yogurt, sour cream, and pesto. Serve sauce with kebabs. Yield: 4 servings (serving size 1 kebab and 1 tablespoon sauce).
Calories: 211, fat: 7.3, Protein: 27.9, Carb: 7,
Chicken Dinner Salad (Cooking Light, September 2010)
6 medium beets
4 skinless, boneless chicken breast halves
½ cup plain 2% Greek-style yogurt
14 cup Sriracha (hot chili sauce, such as Huy Fong)
3 tablespoons olive oil, divided
1 teaspoon freshly ground black pepper, divided
½ teaspoon kosher salt, divided
¼ cup white wine vinegar
1 tablespoon honey
1 shallot, minced (I used 1 tablespoon grated onion)
6 ears shucked corn
6 cups packed fresh spinach
4 ounces goat cheese, cut into 6 slices (I used feta)
6 tablespoons chopped toasted pecans
Leave root and 1-inch stem on beets; scrub with a brush. Place beets in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 1 hour or until tender. Drain. Cool beats slightly. Trim off beet roots and stems; rub off skins. Slice beets.
While beets cook, place each chicken breast between 2 sheets of plastic wrap and pound to ½” thickness using a small heavy skillet. Combine yogurt and chile sauce in a heavy-duty zip-top plastic bag. Add chicken to bag and seal. Marinate in refrigerator 30 minutes, turning occasionally. Remove chicken from bag and discard marinade. Preheat grill to medium-high heat.
Combine 2 tablespoons oil (I omitted), ½ teaspoon pepper, ¼ teaspoon salt and next 3 ingredients in a small bowl; stir with a whisk.
Place chicken on grill rack; grill 6 minutes on each side or until done. Cut chicken into 1” strips.
Brush remaining 1 tablespoon oil over corn and sprinkle with ½ teaspoon pepper and ¼ teaspoon salt. Grill 10 minutes or until lightly charred, turning corn occasionally. Cool. Cut kernals from eats of corn.
Place 1 cup spinach on each of 6 plates. Top each serving with chicken, 1/3 cup beats, 1/3 cup corn, 1 cheese slice and 1 tablespoon pecans. Drizzle 1 tablespoon dressing over each salad.