Chicken Brochettes with Feta and Peppers

Here is a healthy meal that is low and fat but packed with flavor from the feta cheese, which is one of my very favorite cheeses to use when cooking.

Chicken Brochettes with Feta and Peppers
1/2 cup (4 oz/120 g) plain nonfat yogurt
2 tablespoons crumbled feta cheese
2 large clove garlic, crushed
1 teaspoon minced fresh rosemary
1/4 teaspoon freshly ground black pepper
6 ounces (360 g) chicken tenders, cut into 1 1/2-inch (4-cm) pieces
1 medium red or yellow bell pepper, seeded and cut into 1 1/2-inch (4-cm) pieces
1 medium yellow bell pepper, seeded and cut into 1 1/2-inch (4-cm) pieces
1/4 teaspoon salt


Mix yogurt, 1 tablespoon of the feta, garlic, rosemary and pepper in a large bowl. Add chicken pieces and toss to coat. Cover and let stand for 30 minutes, stirring occasionally.

Light an outdoor grill or heat a stovetop grill pan over medium-high heat. Coat the grill rack or pan with cooking spray. Thread the chicken and bell pepper pieces alternately onto skewers or rosemary sprigs (spear from base end). Sprinkle the brochettes with salt. Grill until the chicken is cooked through, turning occasionally, about 6 minutes.

Transfer the brochettes to a serving platter. Sprinkle with the remaining feta cheese and serve.