| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Low-cal, Chicken, Main dish |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Water |
| 1/2 |
ts |
Dried Tarragon, crushed |
| 2 |
tb |
Lemon Juice |
|
|
Clove Garlic, minced |
|
|
Med green/Sweet Red Pepper |
| 2 |
tb |
Olive oil or cooking oil |
| 1/4 |
ts |
Hot Pepper Sauce |
| 1/8 |
ts |
Salt |
| 2 |
x |
Med Zucchini, cut in 1" piec |
INSTRUCTIONS
12 ounces boned skinless Chicken Breast Halves, cut into 1" cubes
For marinade, combine lemon juice, water, oil, tarragon, hot pepper
sauce, salt, and garlic. Place chicken in a plastic bag and set in a deep
bowl. Pour marinade in bag. Close bag. Let chicken stand 20 minutes at
room temperature, turning bag frequently.
Cut green or sweet red pepper into 1" squares. Drain chicken, reserving
marinade. Thread chicken, zucchini, and red pepper alternately on 4 long
skewers. Arrange skewers on the unheated rack of a broiler pan. Broil 4-5"
from heat about 8 minutes or till chicken is tender and no longer pink;
turn once and brush with marinade.
Per serving: 173 calories, 27 g protein, 4 g carbohydrates, 5 g fat, 72 mg
cholesterol, 83 mg sodium, 441 mg potassium.
Culled from Better Homes & Gardens "Diet Recipe Card Library".
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat2.zip
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”