2lbs Boneless, Skinless Chicken Breasts
3 tbsps Cilantro, Finely Chopped
1 Minced Garlic Clove
1 Lime Zest
5 tbsps Lime Juice
1/2 cup Extra Virgin Olive Oil
2 tsp Salt
1 tsp Black Pepper
1 cup Sour Cream
1 cup Salsa
Cube chicken. Place the cilantro, minced garlic, lime zest, lime juice, olive oil, salt and pepper into a bowl. Stir until mixed well.
Place the cubed chicken into the marinade, making sure that all the cubes are seasoned. Cover and let sit in the refrigerator for 30 to 60 minutes.
Because this is a citrus-based marinade you want to avoid letting it marinade longer than one hour. After this point the acids start to break down the protein in the chicken.
Now it's time to prepare your dipping sauce. Simply combine 1 cup of sour cream with one cup of your favorite salsa and you're done.
Place chicken on 8 skewers and cook. Serve with salsa and cream dipping sauce, and enjoy!
Note: Not all of the oil from the marinade will make it on to the chicken. You may need to adjust the average calories per skewer based on how much oil remains in your marinade bowl after cooking.
You may choose to use a light sour cream to reduce the calories per serving. Fat free sour cream will reduce the calories per serving down to 248, and fat grams to 15.3g per serving.