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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Grilled Curried Lime Chicken Kabobs

Source: dLife

Flavorful marinade of curry, cilatro, citrus, and yogurt make these chicken kabobs packed with great taste.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	273.6

Total Carbs	13.6 g

Dietary Fiber	2.0 g

Sugars	9.2 g

Total Fat	9.2 g

Saturated Fat	1.7 g

Unsaturated Fat	1.2 g

Potassium	594.8 mg

Protein	32.5 g

Sodium	348.9 mg

Dietary Exchanges 9.2 Fat, 1.0 Vegetables, 0.0 Fruits, 0.2 Milk, 0.2 Other Carbs, 4.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 lb boneless skinless chicken breasts 0.5
0 1/2 cup lowfat plain yogurt 0.25
0 1/4 cup fresh cilantro 1.0
1 tsp lime peel zest 2.0
2 tbsp fresh lime juice 2.0
2 tbsp olive oil 1.0
1 tbsp honey 1.0
1 tbsp dijon mustard 0.5
0 1/2 tsp curry powder 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 2.0
2 each medium garlic cloves 2.0
2 each chopped green bell peppers 1.0
1 each medium zucchini 0.5
0 1/2 cup fresh cherry tomatoes

Directions

Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl stir together yogurt, cilantro, lime peel, lime juice, oil, honey, Dijon mustard, curry powder, salt, black pepper, and garlic.
Pour over chicken; seal bag. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. Drain chicken, reserving marinade.
On eight 10- to 12-inch metal skewers, alternately thread chicken, sweet peppers, and zucchini, leaving ¼ inch between pieces. Brush vegetables with marinade. Discard any remaining marinade.
In a grill with a cover arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place kabobs on the grill rack over drip pan.
Cover and grill for 18 to 20 minutes or until chicken is no longer pink (170 degrees), turning once halfway through grilling.
Place a cherry tomato on the end of each skewer the last 1 minute of grilling.