Chicken on a Stick!
by:
This dish will be a happy ending to any day. Enjoy with Lots of Love, Catherine xo
ingredients
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serves: 7
3 lbs boneless chicken breast
Marinade:
3 cloves garlic, halved
1 tablespoon curry powder
1 tablespoon black pepper
1 tablespoon sea salt
1 tablespoon cloves
1 tablespoon mustard seeds
Veggies:
1 large sweet onion, sliced in large pieces
3 zucchini, sliced
Grape tomatoes
Button mushrooms, halved
Veggie Marinade:
Olive oil
Balsamic Vinegar
1 tablespoon sea salt
1 tablespoon fresh ground black pepper
Servings Per Recipe: 7
Amount per Serving
Calories: 328
- Total Fat: 11.9 g
- Saturated Fat: 2.1 g
- Trans Fat: 0 g
- Cholesterol: 124.5 mg
- Sodium: 2279.1 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 2.8 g
- Sugars: 5.8 g
- Protein: 43.6 g
preparation
1. Combine all of the veggies in a bowl. Drizzle olive oil and balsamic vinegar, dash of sea salt and fresh ground black pepper. Let the veggies sit for at least 1 hour.
2. Chicken:
3. Combine all of the ingredients for the chicken marinade in a bowl and add the chicken breast. Marinade in the refrigerator, covered, for 1 hour or up to over night.
4. After marinating, cube the chicken.
5. If the skewers are wooden soak them in water before using. Alternate the chicken cubes with the veggies.
6. Grill on a heated griddle or out door grill.
Cooks' note:
Follow the link to view full recipe on my blog, Living the Gourmet!(http://livingthegourmet.blogspot.com/2011/05/chicken-on-stick.html)
0
comments
Serena
May 9, 2012