MASALA CHICKEN SKEWERS WITH FIRE-ROASTED JALAPENO DIP

Ingredients:

• 150g, boneless chicken breast (diced)
• 1 teaspoon extra virgin olive oil, divided (7g)
• 5g jalapeño peppers, halved lengthwise and seeded
• 1 teaspoon garam masala powder
• 50g Low-fat Greek yogurt
• 10g chopped cilantro
• 1/2 teaspoon ground cumin
• 5 Wooden skewers, soaked in water for 30 minutes
• Salt and black pepper

Instructions:

1. Preheat broiler. Place jalapeño halves on a foil-lined baking sheet. Drizzle with olive oil; toss to coat. Place jalapeños skin-side up. Broil 4 to 5 inches above from the heat until lightly charred, about 5 minutes. Let cool until easy to handle.
2. Meanwhile, dice the chicken breasts into bite-size pieces. Drizzle chicken with the remaining olive oil and sprinkle with the garam masala powder and the salt; toss to coat evenly. Thread chicken onto wooden skewers.
3. Preheat a grill pan over medium-high heat. Grill chicken for 5 to 6 minutes or until cooked through (165°F), turning once.
4. Meanwhile, finely chop the jalapeños. In a small bowl, combine the jalapeños, yogurt, cilantro, and cumin. Season to taste with salt and black pepper. Serve the chicken skewers with the jalapeño dip.