Chicken Tender Kabobs
Quick & Easy Bulgur
Ingredients
- ⅓ cup plain Greek yogurt
- ¼ cup light mayonnaise
- 2 Tbsp water
- 1 tsp Sriracha sauce
- ½ tsp salt
- 1 (8-oz) pkg whole fresh cremini or button mushrooms, stemmed
- 2 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 1 tsp dried oregano, crushed
- 1 tsp ground cumin
- ¼ tsp black pepper (optional)
- 8 chicken breast tenderloins (12 to 14 oz)
- 8 miniature sweet peppers
Instructions
- For yogurt sauce, in a small bowl combine yogurt, mayonnaise, the water, sriracha sauce, and ¼ tsp of the salt. Cover and chill until ready to serve.
- Preheat charcoal or gas grill to medium. In a large saucepan cook mushrooms in boiling water 1 minute; drain and pat dry. In a large bowl whisk together oil, vinegar, oregano, cumin, black pepper (if desired), and remaining ¼ tsp salt. Add mushrooms, chicken, and sweet peppers; toss to coat.
- On four 12-inch skewers alternately thread chicken (accordian-style), mushrooms, and sweet peppers. Grease grill rack. Grill chicken skewers, covered, directly over heat 10 to 12 minutes or until chicken is no longer pink (165°F), turning to brown evenly. Serve with yogurt sauce and, if desired, additional sriracha.
Side Dish Ingredients
- 2 cups reduced-sodium chicken or vegetable broth or water
- 1 cup bulgur
- Stir-ins, such as golden raisins, toasted sliced almonds, sliced green onions, snipped mint, olive oil, and/or lemon juice (optional)
Side Dish Instructions
- In a medium saucepan combine broth and bulgur. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until tender. Drain if necessary. If desired, toss in desired stir-ins.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
262
|
129
|
391
|
| Fat (g) | 15 | 0 | 15 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 24 | 6 | 30 |
| Carb (g) | 9 | 27 | 36 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 472 | 283 | 755 |
Better Homes and Gardens Meal Plan
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