Green Goddess-Marinated Chicken Kabobs

GREEN GODDESS SAUCE 

1 cup Fresh Thyme plain nonfat Greek yogurt 

½ cup tightly packed Italian parsley  

½ cup tightly packed Fresh Thyme basil  

4 green onions, roughly chopped 

2 Tbsp. Fresh Thyme extra virgin olive oil 

1 Tbsp. Fresh Thyme white wine vinegar  

1 small clove garlic, coarsely grated  

¼ tsp. Fresh Thyme fine sea salt 

¼ tsp. Fresh Thyme ground black pepper  

CHICKEN 

2 (8 oz.) boneless, skinless chicken breasts, cut into 1½-inch cubes 

Fresh Thyme avocado cooking oil spray 

½ yellow bell pepper, seeded, and cut into 2-inch pieces 

½ orange bell pepper, seeded, and cut into 2-inch pieces 

½ red bell pepper, seeded, and cut into 2-inch pieces 

1. For sauce, in a food processor or blender, place yogurt, parsley, basil, green onions, olive oil, vinegar, garlic, salt, and pepper. Cover and process or blend until smooth. Cover and refrigerate up to 4 days. 
2. For chicken, in a medium bowl, toss together chicken and half of the green goddess sauce until coated. Cover and marinate in refrigerator for 2 to 4 hours. 
3. Preheat oven to 375°F.  Line a large rimmed baking pan with parchment paper. Spray with cooking spray; set aside.
4. Thread chicken and bell peppers onto 4 (12-inch) metal skewers. Place in prepared baking pan and bake for 20 to 22 minutes or until chicken reaches 165°F, turning once halfway through. 
5. Serve kabobs with remaining green goddess sauce. 

Each serving contains: 260 calories, 10 g fat, 1.5 g saturated fat, 0 g trans fat, 85 mg cholesterol, 230 mg sodium, 7 g carbohydrates, 2 g fiber, 3 g sugar, 33 g protein. Daily values: 0% vitamin D, 8% calcium, 8% iron, 15% potassium.