Chicken and Zucchini skewers with almond sauce

From: Mo Talbot

Makes 6 servings (serving size: 2 skewers and 2 1/2 tablespoons salsa)

Ingredients:

Salsa:

* 1 cup chopped fresh parsley
* 2 tablespoons chopped almonds, toasted
* 2 tablespoons chopped fresh chives
* 3 tablespoons capers, chopped
* 1/2 teaspoon grated lemon rind
* 3 tablespoons fresh lemon juice
* 1 tablespoon extra virgin olive oil
* 1/2 teaspoon chopped fresh thyme
* 1/2 teaspoon chopped fresh oregano
* 1/4 teaspoon kosher salt or Mrs. Dash
* 1/8 teaspoon freshly ground black pepper
* 1 garlic clove, minced

Skewers:

* 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
* 6 small zucchini, cut into 1-inch slices (about 1 1/4 pounds)
* Cooking spray
* 1/4 teaspoon kosher salt or Mrs. Dash
* 1/8 teaspoon freshly ground black pepper

Directions:

1. Soak 12 (10-inch) wooden skewers in water 30 minutes to prevent burning.

2. Prepare grill to medium-high heat.

3. To prepare salsa, combine first 12 ingredients; set aside.

4. To prepare skewers, thread chicken and zucchini alternately onto each of 12 (10-inch) skewers. Coat skewers with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place on grill rack; grill 6 minutes or until done, turning once. Serve with salsa.

Nutrition:

Calories: 187
Fat: 5.5g
Protein: 28.7g
Carbohydrate: 6.3g
Fiber: 2.2g
Sodium: 376mg