• 16servings
  • 35minutes
  • 59calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B6, C
MineralsNatrium, Calcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 pound boneless skinless chicken breasts

  2. 1/2 cup lime juice

  3. 1 tablespoon balsamic vinegar

  4. 2 teaspoons minced chipotle pepper in adobo sauce

  5. 1/2 teaspoon salt

  6. SAUCE:

  7. 1 medium ripe avocado, peeled and pitted

  8. 1/2 cup fat-free sour cream

  9. 2 tablespoons minced fresh cilantro

  10. 2 teaspoons lime juice

  11. 1 teaspoon grated lime peel

  12. 1/4 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home Flatten chicken to 1/4-in. thickness; cut lengthwise into sixteen 1-in.-wide strips. In a large resealable plastic bag, combine the lime juice, vinegar, chipotle pepper and salt; add the chicken. Seal bag and turn to coat; refrigerate for 30 minutes.

  2. Meanwhile, for the sauce, place remaining ingredients in a food processor; cover and process until blended. Transfer to a serving bowl; cover and refrigerate until serving.

  3. Drain and discard marinade from chicken. Thread meat onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until no longer pink, turning frequently. Serve with sauce. Yield: 16 skewers (3/4 cup sauce).


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