2 teaspoons chipotle chili powder or mild chili powder
2 teaspoons light brown sugar
1 teaspoon ground cumin
½ teaspoon salt, divided
10 chicken tenders (about 1 pound)
20 thin asparagus spears, trimmed
5 slices bacon, halved
1 very small cucumber (about 4 ounces)
¼ cup nonfat plain Greek yogurt
2 tablespoons buttermilk
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon finely chopped fresh chives or 1 teaspoon dried
1 tablespoon finely chopped fresh dill or 1 teaspoon dried
¼ teaspoon garlic powder
¼ teaspoon ground pepper
Position racks in center and top thirds of oven; preheat to 425°F. Coat a baking sheet with cooking spray.
Combine chili powder, brown sugar, cumin and ¼ teaspoon salt in a small bowl. Sprinkle both sides of chicken with the spice mixture. Place the chicken on the prepared baking sheet. Place 2 asparagus spears on each chicken tender and wrap with ½ slice of bacon to hold everything together.
Bake the chicken on the center rack for 5 minutes. Turn the broiler to high and move the chicken to the top rack. Broil, watching carefully, until the bacon is lightly browned, 5 to 8 minutes more.
Meanwhile, peel cucumber, halve it lengthwise and scrape out the seeds. Grate the cucumber on the large holes of a box grater. Combine in a small bowl with yogurt, buttermilk, mayonnaise, lemon juice, chives, dill, garlic powder, pepper and the remaining ¼ teaspoon salt. Serve the chicken tenders with the dressing.
To make ahead: Refrigerate dressing (Step 4) for up to 1 day.
Serving size:2 chicken tenders & 3 Tbsp. dressing each
Per serving:207 calories;9 g fat(2 g sat); 2 g fiber; 7 g carbohydrates; 24 g protein; 42 mcg folate; 60 mg cholesterol; 4 g sugars; 2 g added sugars; 879 IU vitamin A; 6 mg vitamin C; 57 mg calcium; 2 mg iron; 470 mg sodium; 406 mg potassium
Exchanges:½ vegetable, 1½ lean protein, 1 fat, ½ high-fat protein