Greek Island Chicken Shish Kebabs
Wednesday, 31 August 2016
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Passive Time | 2 hours |
| Servings |
Servings |
Ingredients
- 1/4 cup olive oil extra virgin
- 1/4 cup lemon juice
- 1/4 cup white vinegar
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp sea salt
- 1/4 tsp black ground pepper
- 2 pounds chicken breast skinless, boneless, cut into 1.5 inch pieces
- 6 wooden skewers
- 2 large green or red bell peppers cut into 1 inch pieces
- 1 onion - large
- 12 cherry tomatoes
- 12 mushrooms fresh
Ingredients
| |
Instructions
- Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
- Soak wooden skewers in water for about 30 minutes before use.
- Preheat an outdoor grill for medium-high heat; lightly oil the grate.
- Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers.
- Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.
Recipe Notes
290 Calories
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Greek Zoodle Salad
Tuesday, 30 August 2016
Zoodles (zucchini noodles) are all the rage and I keep looking for new ways to prepare them. I decided to combine my love of Greek salad with the zoodles and came up with this recipe. A great alternative to high-carb pasta salads!
| Prep Time | 15 minutes |
| Passive Time | 10 minutes |
| Servings |
people |
Ingredients
- 2 zucchini
- 1/4 English cucumber chopped
- 10 cherry tomatoes halved
- 10 kalamata olives pitted and halved
- 1/4 cup red onion sliced
- 2 ounces crumbled reduced-fat feta cheese
- 2 tbsp olive oil extra virgin
- 2 tbsp lemon juice
- 1 tsp dried oregano
- salt and pepper to taste
Ingredients
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Instructions
- Cut zucchini into noodle-shaped strands using a spiralizing tool. Place "zoodles" in a large bowl and top with cucumber, tomatoes, olives, red onion, and feta cheese.
- Whisk olive oil, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; pour over "zoodle" mixture and toss to coat.
- Marinate salad in refrigerator for 10 to 15 minutes.
Recipe Notes
147 Calories
Healthy Garden Salad
Tuesday, 30 August 2016
| Servings |
people |
Ingredients
- 5 tbsp red wine vinegar
- 3 tbsp grapeseed oil
- 1/3 cup fresh cilantro chopped
- 2 limes juiced
- 1 tsp white sugar
- 3/4 tsp salt
- 2 cloves garlic
- 1 package (pound) frozen shelled edemame (green soybeans)
- 3 cups frozen corn kernels
- 1 pint cherry tomatoes quartered
- 4 green onions thinly sliced
- 1 can (15oz) black beans rinsed and drained
Ingredients
| |
Instructions
- In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt and garlic. Set aside.
- Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans.
- Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.
