Source: dLife

Yogurt marinated chicken kabobs with a honey mustard dipping sauce.

Servings

0.33 cup honey mustard
0.67 cup reduced fat sour cream
1 cup lowfat plain yogurt
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
0.25 tsp ground cayenne (red pepper)
0.5 tsp salt and pepper
1.5 lb boneless skinless chicken breasts

1 Combine mustard and sour cream in a bowl and chill until ready to use.
2 Whisk together yogurt, paprika, onion powder, garlic powder, chili powder, pepper, and salt and reserve.
3 Slice each chicken breast into 4 long strips.
4 Combine the chicken strips and the marinade in a resealable plastic bag, seal, and chill at least 4 hours, flipping bag a few times.
5 Remove chicken from bag and let rest a few minutes.
6 Thread each piece of chicken on a skewer.
7 Grill chicken skewers on hot grill 2 1/2 minutes per side or until fully cooked.
8 Serve chicken with mustard sauce for dipping.

If using wooden skewers soak before grilling.