Prep Time: 15 minutes
Total Time: 1 hour 5 minutes
Makes 6 servings
1 tablespoon olive oil
1 tablespoon garam masala
1 teaspoon ground turmeric
1/2 teaspoon ground red pepper
5 tablespoons fresh lime juice, divided
11/2 pounds boneless, skinless chicken breasts, cut into 24 (1") cubes
1 cup 0% fat plain Greek yogurt
1/4 cup shredded coconut
1/2 small cucumber, peeled and shredded
2 tablespoons chopped fresh mint
1/4 teaspoon salt
1/4 teaspoon honey
1 pound broccoli, separated into 24 large florets
2 medium red onions, each cut into 8 wedges
1. In a large bowl, combine the oil, garam masala, turmeric, pepper, and 4 tablespoons lime juice. Add the chicken, tossing to coat. Let stand for 30 minutes.
2. Meanwhile, in a small bowl, combine the yogurt, coconut, cucumber, mint, salt, honey, and the remaining 1 tablespoon lime juice. Cover the coconut mixture and refrigerate until serving.
3. Coat a grill rack or a broiler-pan rack with cooking spray. Preheat the grill or broiler.
4. Place a steamer basket in a large pot with 2" of water. Bring to a boil over high heat. Steam the broccoli in the basket for 2 minutes, or until bright green.
5. Thread the marinated chicken cubes on eight 12" metal or presoaked bamboo skewers, alternating with onion wedges and broccoli florets.
6. Grill or broil 6" from the heat for 8 to 12 minutes, turning occasionally, until the chicken is browned on the outside and no longer pink on the inside.
7. Serve with the coconut “cream.”
Per serving: 330 calories, 46 g protein, 21 g carbohydrates, 8 g fat, 3 g saturated fat, 6 g fiber, 326 mg sodium