Chipotle Sauce:
1/2 C. nonfat plain yogurt
1 T. jalapeños, seeded and chopped
1 T. Scalliions, chopped
1 1/2 T. chipotle peppers, seeded and chopped
2 T. creamy peanut butter
1/8 tsp. salt

Chicken:
2 tsp. vegetable oil
1 lb. chicken breast halves without skin
3/4 C. tomato, seeded and chopped
2 T. Scallion, finely chopped

For Chipotle Sauce: Place all ingredients in blender container. Cover and blend on medium speed, stopping blender occasionally to scrape sides, until well blended, about 20 seconds. Heat sauce over low heat until hot, stirring occasionally. For Chicken: Heat oil in 10-inch nonstick skillet over medium-high until hot. Cook chicken in oil, turning once, until no longer pink, 8 to 10 minutes. Arrange on serving plate; top with Chipotle Sauce. Sprinkle with tomato and green onion tops.

Yield: 4 servings
Calories: 216
Fat: 7g
Fiber: 1.8g