Grilled Chicken Kebabs with Mango-Avocado Salsa
4
Points®
Total time: 1 hr 45 min • Prep: 25 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Serve these citrusy kebabs with a side of brown rice, quinoa, or other grains to help soak up any of the delicious flavors from the marinade.
Ingredients
Orange juice
8 fl oz
Fresh lime juice
⅔ cup(s)
Fresh oregano
⅓ cup(s), chopped
Canola oil
1 Tbsp
Garlic
6 clove(s)
Table salt
½ tsp
Uncooked boneless skinless chicken breast
1 pound(s), cut into 1-inch chunks
Red onion
1 medium, cut into 1-inch pieces
Bell pepper
1 cup(s), red variety, cut into 1-inch pieces
Uncooked zucchini
½ medium, cut into 1-inch rounds
Tomato
1 medium, chopped
Avocado
1 small, peeled, pitted, and diced
Mango
½ large, peeled, seeded, and diced
Red onion
2 Tbsp, chopped, diced
Fresh lime juice
2 Tbsp
Cilantro
1 Tbsp, chopped fresh
Table salt
1 pinch(es)
Instructions
1
To make kebabs, combine orange juice, lime juice, oregano, oil, garlic, and salt in large zip-close plastic bag. Add chicken, onion, bell pepper, and zucchini. Squeeze out air and seal bag. Turn to coat and refrigerate at least 1 hour or up to 8 hours.
2
Spray grill rack with nonstick spray and prepare medium-hot fire.
3
Remove chicken and vegetables from marinade and discard marinade. Thread chicken and vegetables onto 4 (10-inch) metal skewers (if using wooden skewers, soak in water 20 minutes prior to use to prevent charring).
4
Place skewers on grill rack and grill, turning occasionally, until chicken is cooked through, 8-10 minutes.
5
Meanwhile, to make salsa, stir together tomatoes through salt in medium bowl. Serve with kebabs.
6
Serving size: 1 kebab and 1/4 cup salsa
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