580 g chicken breasts boneless, skinless (2 halves) | |
1 yellow bell pepper | |
1/2 cup red onion | |
4 skewers | |
Marinade |
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2 tablespoons mayonnaise | |
1/4 cup fresh cilantro chopped | |
2 cloves garlic minced | |
1 lemon (juice + zest) |
Nutrient Analysis | |||||||||||||||||||
PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
Calories | 219 Kcal | ||||||||||||||||||
Protein | 33 g | ||||||||||||||||||
Carbohydrates | 8 g | ||||||||||||||||||
Fibre | 1 g | ||||||||||||||||||
Total Fat | 6 g | ||||||||||||||||||
Saturated Fat | 1 g | ||||||||||||||||||
Cholesterol | 107 mg | ||||||||||||||||||
Sodium | 117 mg | ||||||||||||||||||
Potassium | 642 mg | ||||||||||||||||||
Phosphorus | 336 mg | ||||||||||||||||||
Lemon Chicken Skewers:
Downloadable/printer-friendly version
MARINATE: 1 hour or overnight
Serve with bean salad or coleslaw
1
Done
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Cut the chicken breast into 16 cubes of similar size. |
2
Done
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In a bowl, combine the mayonnaise, cilantro, garlic, juice and zest of the lemon. Add the chicken cubes and turn them in the marinade. Cover and refrigerate for a minimum of 1 hour. |
3
Done
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Cut the bell pepper into 12 pieces. Cut 12 slices of onion. |
4
Done
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Soak wooden skewers in water for a few minutes to prevent them from burning. Make 4 skewers by alternating chicken, onion and peppers |
5
Done
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Cook on the barbecue: heat BBQ on high, then reduce temperature to medium. Turn the skewers halfway through cooking. Or bake them in preheated oven at 450°F. Place skewers on a baking sheet lined with parchment paper. Cook until internal temperature reads 165°F. |