On the Grill
Tandoori-Style Kebabs with Zucchini-Tomato Salad
1 (6-ounce) container plain fat-free Greek yogurt
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
½ teaspoon garam masala
1 pound skinless boneless chicken breasts, cut into 1-inch chunks
4 zucchini or yellow squash, halved lengthwise and cut into 1-inch slices
32 cherry tomatoes (about 1½ pints)
2 tablespoons lime juice
¼ teaspoon salt
¼ teaspoon black pepper
1 Combine yogurt, ginger, garlic, and garam masala in large zip-close plastic bag and add chicken. Squeeze out air and seal bag; turn to coat chicken. Refrigerate, turning bag occasionally, at least 1 hour or up to 6 hours.
2 Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
3 Alternately thread zucchini and tomatoes onto 4 (8-inch) metal skewers; lightly spray with nonstick spray. Thread chicken onto 4 (8-inch) metal skewers. Place skewers on grill rack and grill, turning, until chicken is cooked through and vegetables are softened and lightly charred, about 8 minutes. With fork, slide vegetables off skewers into serving bowl. Add lime juice, salt, and pepper; toss gently until mixed well. Serve with chicken skewers.
PER SERVING (1 kebab and 1 cup vegetable mixture): 207 Cal, 3 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 63 mg Chol, 243 mg Sod, 15 g Carb, 9 g Sugar, 4 g Fib, 30 g Prot, 87 mg Calc.
HEALTHY EXTRA
Round out the meal with a bowl of brown basmati rice cooked with a couple of cardamom pods tucked in (²⁄3 cup cooked brown basmati rice per serving will increase the PointsPlus value by 3).