Greek Chicken and Tomato Skewers
Serve with a green salad.

Serves 4 (2 skewers each)

1 pound skinless, boneless chicken breasts, cut into 32 cubes
24 cherry tomatoes
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
Cooking spray
1 lemon
2 garlic cloves
1/4 cup fresh oregano leaves
2 tablespoons olive oil

Preheat grill to medium-high heat.

Thread 4 chicken cubes alternately with 3 tomatoes, if desired, onto each of 8
(12-inch) skewers. Sprinkle skewers with 1/2 teaspoon salt and pepper; coat
with cooking spray. Place skewers on a grill rack coated with cooking spray;
grill 3 minutes. Turn skewers over; grill 2 minutes or until chicken is done.

Grate 1 1/2 teaspoons rind from 1 end of lemon; cut lemon in half, crosswise.

Cut ungrated lemon half into quarters; reserve remaining lemon half for another use. Combine the remaining 1/4 teaspoon salt, lemon rind, garlic, and oregano in a food processor; process until finely ground, scraping sides. With motor running, slowly drizzle oil through the food chute; process until well blended. Brush oregano mixture over skewers; serve with lemon wedges.

Per Serving: 213 Calories; 9g Fat (35.8% calories from fat); 1g Saturated Fat;
27g Protein; 7g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 436mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat.

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