EatSmarter exclusive recipe

Grilled Chicken Skewerswith Avocado-Yogurt Sauce

Grilled Chicken Skewers - Grilled Chicken Skewers - Tender chicken and a creamy sauce for maximum enjoyment
Grilled Chicken Skewers - Tender chicken and a creamy sauce for maximum enjoyment

(0)

Calories:514 kcal
Difficulty:easy
Preparation:40 min
Ready in:85 min
Low-sugar
low-carb
Vitamin-rich
Mineral-rich
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1 serving contains (Percentage of daily recommendation)
Calories514 kcal(26%)
Protein41 g(82%)
Fat32 g(40%)
Carbohydrates13 g(5%)
Added Sugar2 g(2%)
Roughage5 g(17%)

Recipe development: EAT SMARTER

Ingredients

For servings

2Chicken breast (about 300 grams)
2Red onion
1 teaspoonMadras curry powder
3 tablespoonsOlive oil
1 poundmixed Tomatoes
1 tablespoonBalsamic vinegar
Salt
Pepper
1 teaspoonHoney
1 bunchChives
½Lemons
1Avocado
4 tablespoonsYogurt (low-fat)
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Kitchen Utensils

1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Brush, 1 Grill pan, 1 Immersion blender, 1 deep bowl, 1 Wooden skewer, 1 Fork, 1 Citrus juicer

Directions

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1 Rinse chicken, pat dry and cut into 2 cm (approximately 3/4-inch) cubes.
2 Peel the onions and cut into 2 cm (approximately 3/4-inch) pieces.
3 Thread the meat and onions alternately onto skewers.
4 Mix curry powder with 1 tablespoon oil and brush onto the skewers. Cover and let marinate for at least 1 hour in refrigerator.
5 Rinse tomatoes, cut out the stem ends and cut into slices. Place tomato slices on a plate.
6 In a bowl, mix balsamic vinegar with salt and pepper to taste. Stir in honey. Slowly whisk in the remaining oil.
7 Rinse chives and shake dry. Cut into thin rings and mix into the vinaigrette. Drizzle vinaigrette over the tomatoes.
8 Juice half a lemon. Cut avocado in half, remove the pit and scoop out the flesh from the shell.
9 Mash avocado with yogurt, 1 tablespoon lemon juice, and salt and pepper to taste.
10 Heat a grill pan. Season the skewers lightly with salt and grill for about 3-4 minutes on each side. Place skewers on the sliced tomatoes and serve with avocado-yogurt sauce.
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