12 oz. boneless, skinless chicken breast halves (about 3), cut into 1-inch pieces
1 medium red bell pepper, chopped into 1-inch pieces
1/4 cup mango chutney or apricot preserves, divided
1 pkg. (6.09 ounces) rice pilaf mix
1/3 cup currants or raisins
1/4 cup sliced green onions
3/4 cup plain low-fat yogurt
2 tsps curry powder
1/2 tsp. garlic powder

Curry Chicken Kabobs

1. Prepare rice pilaf mix according to package directions, except stir in currants and green onions when adding rice.
2. In a medium bowl, combine 1/4 cup of yogurt, curry and garlic powder; add chicken and toss, coating thoroughly. Discard yogurt mixture.
3. Thread chicken alternately with bell pepper pieces onto 4 skewers. Grill or broil kabobs 4 to 6 inches from heat for 3 to 5 minutes. Turn kabobs and grill an additional 3 to 5 minutes, or until chicken is no longer pink inside.
4. Meanwhile, in a small bowl, combine 2 tbsps chutney with remaining 1/2 cup yogurt; set aside. When rice is done, stir in remaining 2 tbsps chutney.
5. Serve kabobs over bed of rice. Serve with yogurt sauce.
   Serves: 4
   Preparation time: 40 minutes