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Chicken and Vegetable Skewers with Lemon Salsa

posted Jul 5, 2013, 11:12 AM by   [ updated Nov 5, 2015, 8:19 AM by ]
Chicken and Vegetable Skewers with Lemon Salsa
Recipe adapted from

Trans Fat Free, Good Source of Vitamins A and C

Contains Dairy 

Yield: Approximately 8 servings (~5 oz each)

These flavorful skewers make a fun entree for your next summer cook out. 

Chicken and Vegetables:
1 ½ lbs boneless, skinless chicken breast
1 zucchini
1 red bell pepper
1 yellow or green bell pepper
¼ cup cilantro, roughly chopped
¼ cup low-or non-fat plain yogurt
1 Tbs. olive oil
2 garlic cloves, minced
1 tsp. coriander
1 tsp. turmeric

8 lemons
1 cucumber, chopped into small cubes
3 Tbs green onion, chopped
1 serrano or jalapeno pepper, chopped (optional for added heat)
1/8 tsp. granulated sugar 

1. To make salsa, cut out lemon segments from the membranes. Combine lemon segments, 1 tablespoon lemon juice, cucumber, green onion, and serrano or jalapeno pepper in a small bowl; mix well. Stir in sugar and set aside.
2. Place chicken and vegetables in a medium bowl and rub black pepper. In a food processor or blender, puree cilantro, yogurt, olive oil, garlic, coriander and turmeric. Pour marinade over chicken; toss to coat. Let marinade sit for 20 minutes, if you want to make it up to a day in advance cover and refrigerate.
3. Preheat grill. Thread chicken and vegetables onto pre-soaked skewers. Place skewers on grill, watching closely and turning to prevent burning, about 8 minutes or until internal temperature of the chicken reached 165°F. Transfer to a plate and spoon Meyer Lemon Salsa over the chicken.
4. Serve immediately and enjoy!!

Nutrition Facts (per serving)
170 calories, 80 calories from fat, 9 grams fat, 2 grams saturated fat, 55 mg cholesterol, 60 mg sodium, 7 grams carbohydrates, 2 grams dietary fiber, 2 grams sugar, 17 grams protein, 2% DV of Vitamin A, 50% DV of Vitamin C, 4% DV of Calcium, 8% DV of Iron