Grilled Chicken Kabobs
Ingredients
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4 boneless chicken breasts (can substitute thighs), cut into chunks
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kosher salt/pepper
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metal or wooden skewers
For the Marinade
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1 can coconut milk
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2 tablespoons paprika
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1/2 teaspoon ground cinnamon
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1/2 teaspoon nutmeg
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1 teaspoon dried oregano
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3 garlic cloves, minced
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1/2 teaspoon crushed red pepper
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1 lemon, zest and juice
Directions
- Cut chicken into cubes or chunks. Season with salt and pepper.
- In a bowl, combine all of the ingredients for the marinade and mix well. Add the chicken, cover, place in refrigerator and marinate for at least one hour. (I wouldn't suggest marinating overnight.)
- If using wooden skewers, soak them in water while the chicken marinates.
- Place the marinated chicken on the skewers. You should have around eight skewers.
- Heat grill and spray with non-stick spray or brush with olive oil. Cook skewers for 12-15 minutes, turning throughout to ensure all sides are fully cooked.
Asian Kale Salad
Ingredients
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3 cups kale, finely chopped
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2 cups broccoli, finely chopped
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1 cups purple cabbage, sliced thin
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4 radishes, sliced thin
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6 to 8 baby carrots, cut into matchsticks
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6 large Brussels sprouts, sliced thin
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1/2 to 3/4 cup dried cherries
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3/4 cup sliced almonds, toasted
Asian Dressing
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4 tablespoons low-sodium soy sauce
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3/4 cups light olive oil
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5 tablespoons rice wine vinegar
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1 1/2 tablespoons sesame oil
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1 clove garlic, minced
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3 tablespoons orange blossom honey
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1 tablespoon fresh ginger, grated
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1 1/2 teaspoons dijon mustard
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1/2 teaspoon crushed red pepper
Directions
- Chop all veggies to above recommendations.
- Heat a non-stick pan to just under medium-high. Toast sliced almonds. (This will happen very quickly!)
- In a small bowl, whisk all of the ingredients for the Asian dressing.
- Dress the salad and serve with your grilled chicken kabobs.
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