Chicken-and-Summer-Squash Kebabs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Shake up your standard skewer with a smoky, tangy marinade created by Elissa Meadow, chef-owner of Solar Harvest in Beverly Hills, California. This recipe fills 40 percent of your daily potassium needs and supplies vitamins C and B6, as well. Ingredients:
1 orange, juiced, plus zest |
1 lemon, juiced, plus zest |
1 lime, juiced, plus zest |
2 teaspoons ground cumin |
2 teaspoons chili powder |
1/2 cup olive oil |
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks (16 pieces) |
1/4 cup balsamic vinegar |
1 red onion, halved, cut into 1-inch wedges |
2 large zucchini, halved, cut into eighths |
2 yellow squash, halved, cut into eighths |
coarsely ground black pepper |
vegetable oil cooking spray |
5 cups arugula (or other salad greens) |
2 cups cherry tomatoes, cut in half |
Directions:
1. If using wooden skewers, soak in water at least 20 minutes. Whisk first 5 ingredients and 1/4 cup oil in a bowl. Add chicken, arranging to make sure liquid covers all pieces. Cover with plastic wrap. Marinate 1 hour. Meanwhile, whisk together remaining 1/4 cup oil and vinegar and brush liberally on vegetables; reserve remaining liquid to use as salad dressing. On a wooden or metal skewer, thread (in any order you like) a piece each of onion, zucchini, chicken and squash, then repeat for remaining skewers. Season with pepper. Coat grill with cooking spray. Heat grill to medium-high heat. Cook kebabs about 7 1/2 minutes per side or until chicken is firm and cooked through. Toss greens with remaining oil and vinegar mixture. Add salt and pepper. Divide greens among 4 plates. Place 2 kebabs on each plate. Garnish with tomatoes and serve immediately.
2. Nutritional analysis per serving: 510 calories, 26.8 g fat (4 g saturated), Nutritional analysis provided by Self
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