Ingredients
2 whole chicken breasts, 1 lb, boned and skinned
½ lb zucchini, halved lengthwise then thickly sliced
½ lb yellow squash, cubed
1
tomato, (8 oz.) large, seeds drained, diced
½ cup natural California pistachios, coarsely chopped
2 tsp vegetable oil
6 tsp garlic, minced
1 ½ tsp red pepper flakes
¼ cup fat-free vinaigrette , or Italian dressing
1 cup nonfat plain yogurt
½ tsp lime peel , grated
1 tbsp fresh mint, finely chopped
Preparation
Cube chicken and thread on skewers.
Brush with spicy garlic baste until well coated.
Barbecue over medium-hot coals or broil 3 inches from heat for about 8 minutes, or until done (do not overcook).
Turn and brush with marinade about halfway through.
Meanwhile, heat oil in skillet over high heat.
Add zucchini and squash, stir-frying until tender-crisp, about 2 minutes.
Reduce heat, add tomato, pistachios and remaining garlic baste.
Stir-cook until hot and tender, about 2 more minutes.
Turn onto platter and lay skewers on top.
Serve with cooling yogurt mint sauce.
Combine 6 teaspoons of minced garlic with ½ to 1 ½ teaspoons of bottled red pepper flakes and ¼ cup of bottled fat-free vinaigrette or Italian dressing.
Combine 1 cup of non-fat plain yogurt, ½ teaspoon of grated lime peel and 1 tablespoon of finely chopped fresh mint. Makes 1 cup.
