Yields
16
Ingredients
1 pound boneless skinless chicken breasts
½ cup lime juice
1 tablespoon balsamic vinegar
2 teaspoons minced chipotle pepper in adobo sauce
½ teaspoon salt
SAUCE:
1 medium ripe avocado, peeled and pitted
½ cup fat-free sour cream
2 tablespoons minced fresh cilantro
2 teaspoons lime juice
1 teaspoon grated lime peel
¼ teaspoon salt
Nutritional information
1 skewer with about 2 teaspoons sauce equals 59 Calories, 3 g fat (trace saturated fat), 17 mg cholesterol, 74 mg sodium, 3 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1 lean meat, ½ fat.
Instructions
Flatten chicken to ¼-in. thickness; cut lengthwise into sixteen 1-in.-wide strips. In a large resealable plastic bag, combine the lime juice, vinegar, chipotle pepper and salt; add the chicken. Seal bag and turn to coat; refrigerate for 30 minutes. Meanwhile, for the sauce, place remaining ingredients in a food processor; cover and process until blended. Transfer to a serving bowl; cover and refrigerate until serving. Drain chicken and discard marinade. Thread meat onto four metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until no longer pink, turning frequently. Serve with sauce. Yield: 16 skewers (¾ cup sauce).
