Chicken Kebabs with Corn and Zucchini Salad

HANDS-ON PREP: 20 MIN
COOK: 10 MIN
SERVES: 4

3 TBSP fresh lime juice
2 TBSP white-wine vinegar
2 tsp olive oil
2 garlic cloves, minced
1/2 tsp salt
1 lb skinless, boneless chicken breasts, cut into 1 1/2 inch chunks
1-2 tsp chipotle chile powder
2 cups fresh or frozen corn kernels
1 zucchini, finely diced (about 1 1/2 cups)
1 small onion, chopped
3 TBSP chopped fresh cilantro
pinch cayenne

1. Combine the lime juice, vinegar, oil, garlic, and salt in a medium bowl. Transfer 3 TBSP of the mixture into a Ziploc bag; add the chicken and the chili powder. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, about 10 mins. Set the remaining lime juice mixture aside.

2. Spray the broiler rack with 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; toss to coat. Cover and refrigerate until ready to serve, at least 10 mins. or up to 1 day.

4. Remove the chicken from the marinade; discard the marinade. Thread the chicken on to 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. Serve the kebabs with the salad.

POINTS: 1 kebab with 3/4 cups of salad - 5 pts.