• 1 pound boneless, skinless chicken breast halves
• 1 teaspoon dried oregano
• ½ teaspoon ground coriander
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• Coarse salt and freshly ground black pepper
• 10 wooden skewers, soaked in water 30 minutes
• 2 cloves garlic, peeled
• 1 avocado, halved, seeded, peeled, and diced
• 1 carton (5.3 ounces) low-fat plain Greek yogurt
• 2 teaspoons fresh lemon juice
• Coarse salt and freshly ground black pepper

FOR KABOBS: Cut chicken into 10 strips large enough to thread on skewer. Place chicken in large reclosable plastic bag.

 

In small bowl, combine oregano, coriander, garlic powder, onion powder, and salt and pepper. Sprinkle over chicken; seal bag and shake to coat chicken.

 

Weave 1 chicken strip onto each skewer. Place skewers on rack of broiler pan that has been lightly coated with no-stick cooking spray. Broil 6 inches from heat source until cooked through and browned, about 4 to 5 minutes per side.

 

FOR AVOCADO YOGURT SAUCE: Fit food processor with steel knife blade. With machine running, drop garlic through feed tube; process until finely chopped. Add remaining Sauce ingredients; process until smooth.

 

Place in serving bowl; cover and chill several hours or overnight to develop flavors.

Servings: 10
Serving Size: Per kabob without sauce

Per Serving
Calories: 55
Cholesterol: 33 mg
Fat: 1 g
Sodium: 17 mg
Carbohydrates: <1 g
Protein: 10 g
Fiber:
Saturated Fat: <1 g