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Ingredientes
- 1 (8 ounce) container plain low-fat yogurt
- 2 cans (4 ounce each) sliced mild green chiles (liquid removed)
- 1 pound chicken breasts (boned and skinned)
- 1 T reduced calorie mayonnaise
- 1/4 c. scallions or possibly green onions (chopped)
- 1 teaspoon grnd cumin
- 1 teaspoon salt
- 1 each red, green, yellow sweet bell peppers (cut in 1/6th)
Direcciones
- In medium bowl, put together yogurt, scallions, green chiles, cumin and salt. Remove and chill 2/3 cup yogurt mix for Yogurt Salsa. With fork tines pierce chicken liberally on both sides; add in to bowl with yogurt mix, turning to coat both sides. Marinate 15 min.To cook over coals, place chicken and peppers on rack 3 to 4 inches from medium hot coals. Grill, turning once, till chicken is cooked through and peppers are crisp-tender, about 10 min.
- Meanwhile, prepare Yogurt Salsa by stirring mayonnaise into reserved 2/3 yogurt mix; place in small serving bowl.
- To serve, slice each breast into 1/2 inch thick slices. Arrange chicken and peppers on individual serving plates. Serve with Yogurt Salsa. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 313g | |
| Recipe makes 2 servings | |
| Calories 406 | |
| Calories from Fat 203 | 50% |
| Total Fat 22.66g | 28% |
| Saturated Fat 7.5g | 30% |
| Trans Fat 0.22g | |
| Cholesterol 131mg | 44% |
| Sodium 1345mg | 56% |
| Potassium 627mg | 18% |
| Total Carbs 6.64g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 5.6g | 4% |
| Protein 42.17g | 67% |
