MASALA CHICKEN SKEWERS WITH FIRE-ROASTED JALAPENO DIP
296.8
Ingredients:
- 150g, boneless chicken breast (diced)
- 1 teaspoon extra virgin olive oil, divided (7g)
- 5g jalapeño peppers, halved lengthwise and seeded
- 1 teaspoon garam masala powder
- 50g Low-fat Greek yogurt
- 10g chopped cilantro
- 1/2 teaspoon ground cumin
- 5 Wooden skewers, soaked in water for 30 minutes
- Salt and black pepper
Instructions:
- Preheat broiler. Place jalapeño halves on a foil-lined baking sheet. Drizzle with olive oil; toss to coat. Place jalapeños skin-side up. Broil 4 to 5 inches from the heat until lightly charred, about 5 minutes. Let cool until easy to handle.
- Meanwhile, dice the chicken breasts into bite-size pieces. Drizzle chicken with the remaining olive oil and sprinkle with the garam masala powder and the salt; toss to coat evenly. Thread chicken onto wooden skewers.
- Preheat a grill pan over medium-high heat. Grill chicken for 5 to 6 minutes or until cooked through (165°F), turning once.
- Meanwhile, finely chop the jalapeños. In a small bowl, combine the jalapeños, yogurt, cilantro, and cumin. Season to taste with salt and black pepper. Serve the chicken skewers with the jalapeño dip.
Nutrition Facts:
- Calories: 296.8 Cal
- Protein: 39.4g
- Carbs: 4.9g
- Fat: 12.5g