1 pound boneless skinless chicken breasts
1/2 cup freshly squeezed lime juice
1 tablespoon balsamic vinegar
2 teaspoons minced chipotle pepper in adobo sauce
1/2-1 teaspoon salt
1 medium ripe avocado, peeled and pitted
1/2 cup fat-free sour cream
1/4 cup minced fresh cilantro
2 teaspoons lime juice
1 teaspoon grated lime peel
1/4-1/2 teaspoon salt
•Flatten chicken to 1/4-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 (3/4 cup sauce).
Nutrition Facts: 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, 1/2 fat.
And now for the meal plan….
This is a short week of meals for us. I only need to come up with 4 meals (Monday-Thursday) and then I’m leaving town. Wednesday we will have out-of-town company, so we’re planning a cook out. For those of you who are fans of my “Posts from the Farm” series, stay tuned! I’ll be posting from “the farm” (my parent’s house in Indiana) all next week.