Chicken Kebabs With Corn And Zucchini Salad
|Fresh lime juice||3 Tablespoon|
|White wine vinegar||2 Tablespoon|
|Olive oil||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Boneless skinless chicken breasts||1 Pound, cut into 1 1/2 inch chunks|
|Chipotle chili powder||2 Teaspoon|
|Corn kernels||2 Cup (32 tbs) (Fresh / Thawed Frozen)|
|Zucchini||1 , finely diced|
|Onion||1 Small, chopped|
|Chopped fresh cilantro||3 Tablespoon|
1 Combine the lime juice, vinegar, oil, garlic, and salt in a medium bowl. Transfer 3 tablespoons of the mixture to a zip-close plastic bag; add the chicken and chili powder. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, about 10 minutes. Set the remaining lime juice mixture in the bowl aside.
2 Spray the broiler rack with olive oil nonstick spray and preheat the broiler.
3 To make the salad, add the corn, zucchini, onion, cilantro, and cayenne to the reserved lime juice mixture in the bowl; toss to coat. Cover and refrigerate until ready to serve, at least 10 minutes or up to 1 day.
4 Remove the chicken from the marinade; discard the marinade. Thread the chicken onto 4 (8-inch) metal skewers. Broil 4 inches from the heat until lightly browned on the outside and cooked through, about 3 1/2 minutes on each side.