Chicken Kebabs
PER SERVING (two kebabs): 285 calories, 3g fat, 432mg sodium, 21.5g
carbs, 5g fiber, 10g sugars, 44g protein POINTS® value 5*, MAKES 2 SERVINGS

Ingredients:
12 oz. raw boneless skinless lean chicken breast, cut 1 1/2 inches
2 red bell peppers
1 large (or 2 small) yellow summer squash
1 onion
1/4 cup plain fat-free yogurt
1 tsp. lemon juice
1/4 tsp. curry powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. salt
dash paprika

Directions:
In a medium sealable container, combine yogurt, lemon juice, curry powder,
garlic powder, onion powder, salt, and paprika, and stir well. Add chicken
and coat completely. Cover container and refrigerate for at least 1 hour. Meanwhile, cut peppers, onion and squash into chunks equal in size to the chicken cubes. If using wooden skewers, soak four in water for 20 minutes to prevent burning. Skewer the chicken and veggies alternately onto four skewers, packing the pieces together tightly. Spray grill lightly with nonstick spray, and bring to medium high heat. Grill kebabs for 5 minutes with the grill cover down. Then carefully flip kebabs with long barbecue tongs. With the grill cover down, grill for another 5 - 7 minutes, until chicken is cooked through. Once cool enough to handle, pull chicken and veggies off the sticks and eat!