While living in Connecticut, Dan and I had a tradition to watch the Oscars with our fellow movie loving friend, Rosanna. Along with that tradition, it was a ritual to make ridiculously good food that was neither healthy or low fat. This recipe, however was low fat comparitavely and ridiculously amazing (thank you, Rosanna!). So good in fact, that I scrap it’s appetizer status and make it for dinner from time to time. If you decide to try for dinner, just pound out chicken thin before marinating, rather than dicing into cubes and skewering. My suggestion would be to serve it along side a scrumptious Mexican corn salad and rice. Go ahead and add a nice sized dollop of that avocado crema right on top, especially if you make it with the greek yogurt. The greek yogurt is less fat and gives you more nutrition (yay for probiotics)! If you serve it as an appetizer at a party, your guests will love you forever for it.

Marinade:

• 2 boneless, skinless chicken breasts, cubed
• juice of 1-2 limes, depending on size
• 1 tbsp honey
• 2 tbsp olive oil
• 2 green chilis, seeded and finely chopped
• 1/2 C cilantro, finely chopped
• 1 tsp salt
• 1/4 tsp pepper
• Bamboo skewers

Crema Dip:

• 1 ripe avocado, stoned
• 3 scallions, chopped
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 1/2 C sour cream or plain greek yogurt
• s&p to taste
• 1 tbsp finely chopped cilantro for garnish (optional)

Cut chicken into cubes. For marinade, combine lime, honey, oil, chilis, cilantro, s&p in a non metallic bowl or zip lock bag. Add chicken, toss to coat, cover and refrigerate at least an hr. up to over night. For dip, place avocado, scallions, vinegar, olive oil and sour cream in a food processor and blend until smooth. Add s&p to taste. Cover and refrigerate 30 mins to allow flavors to blend. Soak skewers in water about 15-30 mins to prevent charring. Thread chicken cubes onto skewers, leaving a bit of space in between each piece. Preheat broiler to high. Broil 10-12 min, turning once half way through until lightly charred. Serve warm or cold with the cooled dip.

Photo cred: Rebecca O’Hara