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Prep Time:40 minsAdditional Time:1 hrTotal Time:1 hr 40 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:40 minsAdditional Time:1 hrTotal Time:1 hr 40 minsServings:4Yield:4 servings
Prep Time:40 mins
Prep Time:
40 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 40 mins
Total Time:
1 hr 40 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundchicken tenders (about 8 tenders)6tablespoonslime juice, divided3tablespoonscreamy natural peanut butter2teaspoonsfinely chopped chipotle pepper in adobo plus 1 Tbsp. adobo1teaspoonkosher salt, divided2tablespoonsolive oil, divided1small clove garlic, mincedPinch of ground pepper1 ½cupssliced carrots (1/4-inch)1 ½cupssliced zucchini (1/2-inch)1 ¼cupssliced onion (1/2-inch wedges)¼cupchopped fresh cilantro½cupnonfat plain yogurt (Optional)4Lime wedges for serving
Cook Mode(Keep screen awake)
Ingredients
1poundchicken tenders (about 8 tenders)
6tablespoonslime juice, divided
3tablespoonscreamy natural peanut butter
2teaspoonsfinely chopped chipotle pepper in adobo plus 1 Tbsp. adobo
1teaspoonkosher salt, divided
2tablespoonsolive oil, divided
1small clove garlic, minced
Pinch of ground pepper
1 ½cupssliced carrots (1/4-inch)
1 ½cupssliced zucchini (1/2-inch)
1 ¼cupssliced onion (1/2-inch wedges)
¼cupchopped fresh cilantro
½cupnonfat plain yogurt (Optional)
4Lime wedges for serving
DirectionsPlace chicken in a sealable plastic bag set in a shallow dish. Whisk 4 Tbsp. lime juice and peanut butter in a small bowl; whisk in chipotle, adobo, and 1/2 tsp. salt. Pour the marinade over the chicken, seal, and turn to coat. Marinate in the refrigerator, turning the bag once or twice, for at least 1 hour or up to 12 hours.Combine the remaining 2 Tbsp. lime juice and 1/2 tsp. salt, 1 Tbsp. oil, garlic, and pepper in a screw-top jar. Cover and shake well. Set aside.When ready to cook, preheat grill to medium. Divide the chicken among 4 skewers. (Discard marinade.) Toss carrots, zucchini, and onion in a large bowl with the remaining 1 Tbsp. oil.Oil the grill rack. Coat a vegetable grill basket with cooking spray, add the vegetables, and place the basket on one side of the grill. Cover and cook, stirring occasionally, until the vegetables are charred and tender, 8 to 10 minutes.Meanwhile, place the skewers on the other side of the grill rack and cook, turning once, until the chicken is no longer pink, 6 to 7 minutes.Arrange the vegetables on a platter and toss with the reserved dressing. Top with the chicken skewers. Sprinkle with cilantro and serve with yogurt and lime wedges, if desired.TipsEquipment: Four 10- to 12-inch skewers, vegetable grill basketOriginally appeared: Diabetic Living Magazine, Summer 2018
Directions
Place chicken in a sealable plastic bag set in a shallow dish. Whisk 4 Tbsp. lime juice and peanut butter in a small bowl; whisk in chipotle, adobo, and 1/2 tsp. salt. Pour the marinade over the chicken, seal, and turn to coat. Marinate in the refrigerator, turning the bag once or twice, for at least 1 hour or up to 12 hours.Combine the remaining 2 Tbsp. lime juice and 1/2 tsp. salt, 1 Tbsp. oil, garlic, and pepper in a screw-top jar. Cover and shake well. Set aside.When ready to cook, preheat grill to medium. Divide the chicken among 4 skewers. (Discard marinade.) Toss carrots, zucchini, and onion in a large bowl with the remaining 1 Tbsp. oil.Oil the grill rack. Coat a vegetable grill basket with cooking spray, add the vegetables, and place the basket on one side of the grill. Cover and cook, stirring occasionally, until the vegetables are charred and tender, 8 to 10 minutes.Meanwhile, place the skewers on the other side of the grill rack and cook, turning once, until the chicken is no longer pink, 6 to 7 minutes.Arrange the vegetables on a platter and toss with the reserved dressing. Top with the chicken skewers. Sprinkle with cilantro and serve with yogurt and lime wedges, if desired.TipsEquipment: Four 10- to 12-inch skewers, vegetable grill basket
Place chicken in a sealable plastic bag set in a shallow dish. Whisk 4 Tbsp. lime juice and peanut butter in a small bowl; whisk in chipotle, adobo, and 1/2 tsp. salt. Pour the marinade over the chicken, seal, and turn to coat. Marinate in the refrigerator, turning the bag once or twice, for at least 1 hour or up to 12 hours.
Combine the remaining 2 Tbsp. lime juice and 1/2 tsp. salt, 1 Tbsp. oil, garlic, and pepper in a screw-top jar. Cover and shake well. Set aside.
When ready to cook, preheat grill to medium. Divide the chicken among 4 skewers. (Discard marinade.) Toss carrots, zucchini, and onion in a large bowl with the remaining 1 Tbsp. oil.
Oil the grill rack. Coat a vegetable grill basket with cooking spray, add the vegetables, and place the basket on one side of the grill. Cover and cook, stirring occasionally, until the vegetables are charred and tender, 8 to 10 minutes.
Meanwhile, place the skewers on the other side of the grill rack and cook, turning once, until the chicken is no longer pink, 6 to 7 minutes.
Arrange the vegetables on a platter and toss with the reserved dressing. Top with the chicken skewers. Sprinkle with cilantro and serve with yogurt and lime wedges, if desired.
Tips
Equipment: Four 10- to 12-inch skewers, vegetable grill basket
Originally appeared: Diabetic Living Magazine, Summer 2018
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Nutrition Facts(per serving)264Calories12gFat15gCarbs24gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
