March 13, 2014

Rosemary Chicken Kabobs {recipe swap}

After this birthday week is is back to clean(er) eating.  I've been spoiled rotten with amazing meals and treats this week, but my buttons are poppin'!

This recipe is a perfect start.

Rosemary ~ Chicken Kabobs
(Adapted from Southern Living)

1/3 cup red wine vinegar
1/3 cup olive oil
4 garlic cloves, pressed
1T fresh rosemary leaves(rough chopped)
1t salt
1t Dijon mustard
1lb chicken breasts, cut into 2-inch pieces
1 large green bell pepper, cut into 2-inch pieces
1 pt cherry tomatoes
1 package of fresh mushrooms

Preheat grill to 350* to 400* (medium-high) heat.  Whisk together first 6 ingredients in a small bowl.  Pour half of olive oil mixture into a shallow dish or zip top bag; add chicken, turning to coat.  Cover or seal and let stand (At least 10 minutes, I soaked for 90 minutes)

Pour remaining olive oil mixture into another bowl or freezer bag; add tomatoes, mushrooms and peppers and toss to coat; cover or seal and let stand (again, I soaked them for 90 minutes).

Remove chicken and veggies from marinade (discarding the marinade).  Thread chicken and veggies alternately onto skewers.

Grill kabobs, on a covered grill for 10-12 minutes or until chicken is done and veggies are tender, turning occasionally.  Remove kabobs from grill and let stand 5 minutes before serving.

Fresh & healthy warm weather meal!  I served the kabobs with a macaroni salad this go-around and may serve with a fresh fruit salad in the future.  This will be a staple for us this Spring ~ Enjoy!

Thanks for visiting!

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