Hummus Grilled Chicken and Bell Pepper Kebabs
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Makes four servings: 1 chicken and 1 vegetable skewer each
Preparation time: 15 minutes (+ marinating time)
Cook time: 12 minutes
1/2 cup hummus
Juice of 1/2 small lemon (1 tablespoon)
3/4 teaspoon ground cumin
1 pound boneless skinless chicken breast, cut into 1 1/2-inch cubes
2 large bell peppers, preferably 1 red and 1 green, cut into 1 1/2-inch pieces
1 medium red onion, quartered lengthwise, wedges separated
1 tablespoon extra-virgin olive oil
1/2 teaspoon sea salt, or to taste
1. Stir together the hummus, lemon juice, cumin, and 2 tablespoons cold water in a medium bowl. Add the chicken and stir to fully coat. Cover and marinate in the refrigerator for 1 1/2 to 2 hours.
2. Meanwhile, prepare an outdoor or indoor grill. Arrange the bell peppers and onion onto 4 (8- to 10-inch) reusable or water-soaked bamboo skewers in alternating fashion and drizzle with the oil. Arrange the chicken onto 4 separate skewers. Discard any remaining hummus marinade.
3. Grill the chicken and vegetable kebabs over direct medium-high heat until fully cooked, about 12 minutes total, rotating only as needed.
4. Season with the salt, and serve.
Vital Stats (per serving): 240 calories, 9g total fat, 1.5g saturated fat, 0g trans fat, 65mg cholesterol, 460mg sodium, 12g total carbohydrate, 4g dietary fiber, 4g sugars, 26g protein
Notes: For a full meal, serve the chicken and vegetables stuffed into 8 whole grain pita halves along with tzatziki sauce or plain Greek yogurt. Alternatively, serve on a bed of whole-wheat couscous with fresh mint and tzatziki sauce.
One Serving Counts As*: ½ Vegetable, 2-1/2 Protein, ½ Beans and Peas + 1-1/4 Healthy Fats
*These values can be used when using the Vital Foods List in Younger Next Week.
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