4 boneless chicken breasts, cut into bite size chunks
1 large zucchini, chopped into bite sized pieces
2 medium red bell peppers, chopped into bite sized pieces
2 cups pineapple, cut into bite sized chunks
1/3 c pineapple juice
1/3 c orange juice
Combine juices and marinate chicken for 30 minutes (or up to 4 hours) before cooking. To prevent burning, soak a set of wooden skewers in cold water for 30 minutes. Alternately place the chicken, fruit and vegetables on the skewers. Discard marinade after use. Preheat the grill to medium heat. Grill on each side for 6-7 minutes until done. Serve with tortilla chips and salsa.
Tortilla Chips with Guacamole Salsa
3 whole wheat tortillas
1 ½ medium avocados
1 clove garlic, minced
2 tbsp chopped onion
2 plum tomatoes, chopped
½ jalapeño pepper, minced
2 tsp fresh cilantro, chopped
1 tsp olive oil
2 tsp lemon juice
Cut each tortilla into 4 wedges. Spray baking sheet with nonstick spray. Arrange wedges in single layer on baking sheet. Bake at 325°F until lightly browned and crisp, about 10 minutes. To prepare salsa, peel avocado and slice. In a food processor, combine avocado, garlic, onion, tomato, jalapeño, cilantro, olive oil and lemon juice; cover and process until chunky. Transfer to a small bowl and serve.
Nutrition Info Per Serving: Calories: 403; Total Fat: 13.5g; Saturated Fat: 2g; Trans Fat: 0g; Cholesterol: 73mg; Sodium: 205mg; Total Carbohydrates: 45g; Fiber: 7g; Protein: 34g
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