Name: Spicy Garlic Chicken Kabobs with Pistachio Vegetables Recipe
Prep time: 20 min
Cook time: 25 min
Yield: 4
Cuisine: American
Ingredients: 2 whole chicken breasts; ½ lb zucchini; ½ lb yellow squash; 1 tomato; ½ cup natural California pistachios; 2 tsp vegetable oil; 6 tsp garlic; 1 ½ tsp red pepper flakes; ¼ cup fat-free vinaigrette; 1 cup nonfat plain yogurt; ½ tsp lime peel; 1 tbsp fresh mint

This amazing dish comes with all sorts of flavors. Not only are you making the chicken spicy with a garlic taste but it comes with pistachio vegetables.

How To Make Spicy Garlic Chicken Kabobs with Pistachio Vegetables

Delicious kabobs doesn't have to be complicated. These tender Spicy Garlic Chicken Kabobs are the perfect accompaniment to your afternoon barbecue! Fiery and juicy chicken chunks lends itself well to pistachio vegetables.

Prep: 20 mins

Cook: 25 mins

Total: 45 mins

Serves:

Ingredients

2 whole chicken breasts, 1 lb, boned and skinned
½ lb zucchini, halved lengthwise then thickly sliced
½ lb yellow squash, cubed
1 tomato, (8 oz.) large, seeds drained, diced
½ cup natural California pistachios, coarsely chopped
2 tsp vegetable oil

For Spicy Garlic Baste:

6 tsp garlic, minced
1 ½ tsp red pepper flakes
¼ cup fat-free vinaigrette , or Italian dressing

For Yogurt Mint Sauce:

1 cup nonfat plain yogurt
½ tsp lime peel , grated
1 tbsp fresh mint, finely chopped

Instructions

Cube chicken and thread on skewers.
Brush with spicy garlic baste until well coated.
Barbecue over medium-hot coals or broil 3 inches from heat for about 8 minutes, or until done (do not overcook).
Turn and brush with marinade about halfway through.
Meanwhile, heat oil in skillet over high heat.
Add zucchini and squash, stir-frying until tender-crisp, about 2 minutes.
Reduce heat, add tomato, pistachios and remaining garlic baste.
Stir-cook until hot and tender, about 2 more minutes.
Turn onto platter and lay skewers on top.
Serve with cooling yogurt mint sauce.

Spicy Garlic Baste:

Combine 6 teaspoons of minced garlic with ½ to 1 ½ teaspoons of bottled red pepper flakes and ¼ cup of bottled fat-free vinaigrette or Italian dressing.