Recipes: Chipotle Chicken Kebabs, Sweet-n-Spicy Grilled Pineapple, Southwestern Black Bean Salad

Next to the Asian chicken, this was my second favorite meal. These recipes are pretty simple and the meal was an all around hit. I love how colorful the meal plated up but the chicken and pineapple are by far the stars of the show!

We used leftover chicken kebabs in pita and hummus sandwiches for the next couple of days. The pineapple was a great breakfast and the black bean salad would have been excellent leftover for lunch served with some tortilla chips.

Chipotle Chicken Kebabs
1/2 c. plain fat-free yogurt
1 chipotle chile in adobo sauce, minced
1 large garlic clove, crushed
1 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
Cooking spray
1. Combine first 6 ingredients in a small bowl, stirring with a whisk. Pour into a heavy-duty zip-top plastic bag. Add chicken; seal bag, and toss to coat. Marinate in refrigerator 1 to 2 hours, turning bag occasionally. 2. Prepare grill. 3. Thread chicken onto 4 (10-inch) metal skewers; place on grill rack coated with cooking spray. Grill 11 minutes or until done, turning once. YIELD: 4 servings.

Note: If using wooden skewers, soak them in water 30 minutes before grilling.

Per Serving: Cal 206; Fat 2.3g; Pro 40.7g; Carb 3.4g; Fib .2g

Sweet-n-Spicy Grilled Pineapple
1 peeled and cored pineapple
1 1/2 tbs pineapple juice
3 tbsp light brown sugar
1 tbsp adobo sauce from canned chipotle chiles
Cooking spray
1. Prepare grill. 2. Cut pineapple into 8 slices. Combine pineapple juice, brown sugar, and adobo sauce in small bowl, stirring with a whisk until blended. Blot excess moisture from each pineapple slice with paper towels. Brush 1 side of each slice with brown sugar mixture. 3. Place pineapple slices, brushed sides down, on grill rack coated with cooking spray. Grill 3 minutes or until browned; brush with remaining brown sugar mixture, turn, and grill3 minutes. YIELD: 4 servings

Per Serving: Cal 87; Fat .2g, Pro .6g, Carb 22.7g, Fib 2g

Southwestern Black Bean Salad
1 (15.5-ounce) can black beans, rinsed and drained
9 oz frozen corn, thawed
1 tomato, chopped
1 small hass avocado, diced
1/4 c. red onion, chopped
1 scallion, chopped
1 lime, juice of
3 tbsp extra virgin olive oil
1 tbsp fresh cilantro
salt and fresh pepper

Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Mix with lime juice and olive oil. Marinate in refrigerator 30 minutes. Add avocado just before serving. YIELD: 12 (1/2 cup) servings

Per Serving: 106 Calories

Original Collector: Me
Tuesday, July 14, 2009


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