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Tangy Chicken Kabobs

2 Red Bell Peppers, cut into 12 pieces
1 Red Onion, cut into 12 pieces
1 pint Cherry Tomatoes
1 pound boneless, skinless Chicken Breast
1 cup plain (not vanilla) low fat Greek Yogurt
1 tablespoon Honey
3 tablespoons Chili Sauce (Srirachi Sauce)
6 large Bamboo Skewers, soaked overnight in water





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On a skewer, put one red bell pepper slice, red onion, tomato and then chicken, repeat. Continue to put all the vegetables and chicken on skewers until all ingredients are used and you have 6 skewers.

Combine yogurt, honey and chili sauce in a bowl. Separate the mixture into 2 bowls. With half the mix, brush the raw skewers with mixture. Let marinated for at least 30 minutes or overnight in the refrigerator.

Heat a grill to medium heat. Cook skewers on grill until cooked through, about 7 minutes on each side or until vegetables are tender and chicken is completely cooked. Discard marinate. Use the remaining half of sauce to brush on skewers just before serving. Serves 6.

Nutrition Info: Cals 13, Total Fat 2.7g, Sat Fat 0.8g, Chol 60mg, Sodium 211mg, Fiber 2g, Carbs 13g, Pro 28g