Here’s a flavorful recipe inspired by cajun cooking. These Weight Watchers cajun chicken kebabs are perfect when you want to prepare something tasty, but don’t have a lot of time. You can try experimenting with the spice combination, but in my opinion it balances well the heat with the oregano and thyme.
When you thread the chicken and squash, make sure that you leave some space around the meat so that it cooks evenly. Of course, you can try adding different vegetables to these kebabs (like peppers, tomatoes or onions), according to your taste.
Let me know if you would like me to post more cajun recipes!
Weight Watchers Cajun Kebabs recipe
Ingredients
3/4 lb boneless skinless chicken breasts
1 medium yellow squash
1 medium zucchini
2 garlic cloves, crushed
1/2 teaspoon thyme
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon olive oil
non-stick cooking spray
4 kebab skewers
Preparation
1. Preheat the broiler.
2. Line a baking tray with foil and spray with cooking spray.
3. Place rack about 5-inches from heat.
4. In a small bowl, mix together the garlic, cayenne pepper, paprika, thyme, oregano, salt and black pepper.
5. Cut the chicken breasts into 1-inch pieces.
6. Spray the chicken pieces with a little cooking spray and toss them into the spice mixture.
7. Place the olive oil in small bowl and season with some salt and pepper (to taste).
8. Cut the squash and zucchini into 2-inch pieces and toss them into the oil to coat.
9. Thread the chicken and vegetable pieces on the kebab skewers, alternating them.
10. Remove the tray from oven and place the skewers on the foil.
11. Return to the oven and broil for about 5 minutes.
Servings: 2
How many Weight Watchers points in cajun kebabs recipe?
Nutritional information for one serving:
WW points: 5
Calories: 250
Calories from fat: 45
Total fat: 5.1g
Cholesterol: 98mg
Sodium: 713mg
Total carbs: 9.1g
Dietary fiber: 3.2g
Protein: 42.3g
Photo credit: justcallmetoni
You might also like these chicken recipes:
Originally posted 2009-02-19 13:37:00.
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