Directions:
- Flatten chicken between sheets of plastic wrap with meat mallet or heavy rolling pin to about 1/4-1/2 inch thick; cut into strips as wide as your thumb.
- Mix yogurt, ranch dressing, lemon juice, chives, curry powder, paprika, cinnamon and ground coriander together in a bowl until smooth.
- Place chicken and marinade into a ziplock bag, remove all air, and work marinade around the chicken strips.
- Refrigerate chicken in marinade at least 6 hours or overnight.
- Thread chicken and vegetables and a lemon wedge onto skewers and grill over medium hot coals for 8-10 minutes, turning once. May use broiler if you like.
- Serve hot with rice pilaf as a main dish or curry dip if serving as appetizer. To prepare dip, whisk dip ingredients together and refrigerate for about an hour before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.91 Kcal (1184 kJ) | ||
| Calories from fat | 47.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.3g | 8% | |
|---|---|---|---|
| Cholesterol | 103.29mg | 34% | |
| Sodium | 1017.86mg | 42% | |
| Potassium | 825.34mg | 18% | |
| Total Carbs | 15.9g | 5% | |
| Sugars | 7.42g | 30% | |
| Dietary Fiber | 2.88g | 12% | |
| Protein | 42.1g | 84% | |
| Vitamin C | 17.4mg | 29% | |
| Iron | 1.2mg | 6% | |
| Calcium | 108.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 81.23 Kcal (340 kJ) | ||
| Calories from fat | 13.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.52g | 8% | |
|---|---|---|---|
| Cholesterol | 29.66mg | 34% | |
| Sodium | 292.24mg | 42% | |
| Potassium | 236.96mg | 18% | |
| Total Carbs | 4.57g | 5% | |
| Sugars | 2.13g | 30% | |
| Dietary Fiber | 0.83g | 12% | |
| Protein | 12.09g | 84% | |
| Vitamin C | 5mg | 29% | |
| Iron | 0.3mg | 6% | |
| Calcium | 31.1mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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