Athenian-Style Chicken Kabobs (8 PTS) Recipe - Cooking Index
Athenian-Style Chicken Kabobs (8 PTS) Recipe - Cooking Index
| 1 cup | 237ml | Plain nonfat yogurt |
| 2 tablespoons | 30ml | Lemon juice |
| 1 | Garlic clove - minced | |
| 1 teaspoon | 5ml | Dried oregano |
| 12 oz | 340g | Boneless skinless chicken breast halves - cut in 1" pieces |
| 1 oz | 28g | Red bell pepper - cut in 1" pieces (medium) |
| 1 oz | 28g | Zucchini - cut in 1/4" slices (medium) |
| 1 oz | 28g | Red onion - cut in wedges (large) |
| 10 oz | 284g | Couscous |
| 1/2 cup | 73g / 2.6oz | Feta cheese, light - crumbled |
| 2 tablespoons | 30ml | Fresh parsley (optional) - chopped |
In small bowl, combine yogurt, lemon juice, garlic and oregano. Thread chicken, red pepper, zucchini and red onion alternately onto 4 skewers; baste once with yogurt mixture; discard remaining. Grill or broil kabobs for 5 minutes. Turn and grill an additional 5 minutes. Meanwhile,
prepare couscous according to package directions. Stir in feta and parsley. Serve kabobs over bed of couscous.
Per serving: 452 Calories (kcal); 2g Total Fat; (4% calories from fat); 40g Protein; 66g Carbohydrate; 67mg Cholesterol; 128mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Source:
AD in Cooking Light Magazine, September 1996
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