97 Days of Clean Eating Day 84

Ingredients

• 2 8-ounce containers (2 cups) nonfat peach yogurt
• ½ pint fresh raspberries, (about 1¼ cups)
• 1½ cups fresh, frozen or canned pineapple chunks

  Preparation

  1. Divide and layer yogurt, raspberries and pineapple into 4 glasses.

Ingredients

• Cooking spray
• 1/2 cup matchstick-cut carrots
• 1/3 cup chopped green onions
• 2/3 cup light coconut milk
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 3 tablespoons creamy peanut butter
• 1 teaspoon curry powder
• 1/8 teaspoon ground red pepper
• 2 cups shredded skinless, boneless rotisserie chicken breast
• 4 (8-inch) fat-free flour tortillas
• 1 1/3 cups packaged angel hair slaw

How to Make It

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add carrots and onions; sauté 1 minute. Stir in coconut milk and next 5 ingredients (through pepper); cook 30 seconds, stirring constantly. Add the chicken; cook 1 minute, stirring to coat. Remove from heat; cool. Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture down center of each tortilla, and top each with 1/3 cup angel hair slaw. Roll up. Cover and chill.

Ingredients

• Dipping sauce:
• 1/3 cup honey mustard
• 2/3 cup reduced-fat sour cream
• Marinade:
• 1 cup plain low-fat yogurt
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2-1 teaspoon chili powder
• 1/4 teaspoon ground cayenne pepper
• 1/2 teaspoon salt
• Chicken:
• 1 1/2 pounds skinless, boneless chicken breasts, trimmed of visible fat
• 12 metal or wooden skewers

Preparation

1. For the dipping sauce, mix the honey mustard and sour cream in a small bowl. Cover and refrigerate until needed. This sauce can be made up to 2 days in advance.

2. In a small bowl, whisk together all marinade ingredients; set aside.

3. Cut each chicken breast lengthwise into 4 long, thin strips. You should end up with about 12 strips. Place the strips into a gallon-size zip-top plastic bag. Pour the marinade mixture over the chicken, and close the bag. Then flip the bag a few times to ensure that all pieces are coated with marinade, and refrigerate for at least 4 hours or overnight.

4. When ready to cook, transfer the chicken to a colander to drain off excess marinade. With clean hands, skewer each piece of chicken, threading it onto the end of a skewer. Continue until all of the chicken pieces are skewered.

5. Preheat the grill or grill pan to medium heat. Cook for about 2 1/2 minutes on each side, testing chicken for doneness before serving (meat should be opaque). Transfer skewers to a clean platter.

6. Remove the chicken from the skewers, if desired. Serve chicken while hot with the dipping sauce alongside.