Chicken Kabobs

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Can you believe it’s Friday already? I seriously can’t, this week flew by. I’m happy I’m now caught up and I didn’t miss Fiesta Friday ! I’m glad to see that many of my fellow bloggers have embraced the change in seasons and are already taking to their grills. Given that I live in a small apartment in the DC suburbs, I’m not allowed to have a “real” grill, but I’ve found my cast iron grill pan works almost just as well. You don’t get the exact same flavor, but definitely some great grill marks.

I’ve also noticed many people making kabobs which bring back memories of my visit to Turkey almost a year ago. While I’m sure nothing I’m grilling at home is going to taste as great as what I ate in Istanbul, I’m certainly willing to give it a try!

Chicken Kabobs
3 tablespoons olive oil
juice of 1 lemon
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried mint
1/2 teaspoon dried oregano
1 clove chopped garlic
2 chicken breasts, cut into 1 inch cubes
2 red bell peppers
1 onion

1. Combine the olive oil, lemon juice, salt, pepper, mint, oregano and garlic in a bowl. Add the chicken and let marinate for two hours.

2. Chop the peppers and onion into inch long pieces and add to the marinating chicken.

 

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3. If using wooden skewers, soak in water for at least 30 minutes.

4. Place the peppers, onions and chicken cubes on a skewer in alternating order. Place on a hot grill pan and cook for about 15-25 minutes (for some reason mine took a long time to cook), until the chicken is cooked through, enjoy!

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Chicken and Vegetable Stir Fry

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So I went a little crazy this weekend…at the grocery store! We had a beautiful warm sunny day and I think that definitely affected my attitude while shopping. All of the vegetables in the store looked so fresh and delicious, I didn’t want to pass anything up. I just kept picking things up, and it wasn’t until I got home that I realized I probably had more veggies that I could use up in a week. After a couple large salads I still had quite a few left to use so I figured this stir fry would be a great way to do that.

This might not be what you typically think of as stir fry. Instead of a sticky gooey sauce I prefer to let the vegetables be the star and season the chicken with paprika for a little more intensity. However, you could definitely add a little brown sugar to this to make it a little sticky if that’s how you like it. Another great thing about this meal is that it only takes one pot and one pan, making for quick and easy clean up!

Chicken and Vegetable Stir Fry
3 chicken breasts
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons paprika
5 carrots
1/2 yellow onion
1 cup green beans
6-7 asparagus spears
5-6 kale leaves
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups brown rice
2 cups chicken broth
2 green onions

1. Preheat oven to 375. Place the chicken breasts in a baking pan with 1 tablespoon of olive oil in the bottom. Season the chicken. Combine 1 teaspoon salt, 1/2 teaspoon pepper and 2 teaspoons paprika in a small bowl. Season the chicken with half of the spice mixture. Turn the chicken over and season the other side withe the rest of the spices. Bake for 45-60 minutes, until cooked through (cooking times will depend on the size of your chicken).

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2. Peel and chop your carrots. Place a pot with the remaining 2 tablespoons of olive oil on medium heat and add the carrots. Next chop your onion and add that to the pot. Season with salt and pepper. Allow these to cook together until the onions become translucent, about 5 minutes.

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3. Next chop your green beans and asparagus and add them to the pot. Chop your kale into bite sized pieces and add it to the rest of the vegetables.

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4. When the vegetables begin to soften add your stock and rice to the pot. Bring to a boil and then turn the heat down to a simmer. Cook at a simmer until the rice is cooked and the stock has evaporated.

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5. When the chicken has cooked use two forks to pull it apart. Place the pulled apart pieces in the pot and stir to combine with the vegetables and rice. Add more salt or pepper if needed and top with chopped green onions, enjoy!

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Chicken, Quinoa, Pesto Bowl

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The inspiration from this dish comes from one of my all time favorite lunches. On nice sunny warm days I love taking the opportunity to walk to one of my favorite lunch spots, Protein Bar . While their menu is full of great healthy options, I’m particularly fond of their spinach pesto bowl. Given that the closest location is nearly a mile from my office, and the temperatures this winter have been absurdly terrible, I haven’t felt like making the trek there at lunch so, I decided to try to re-create the bowl myself.

I substituted kale for the spinach and added some grape tomatoes because I like their fresh bite. I used chicken thighs for the meat because that’s what I had but chicken breasts would work just as well if not better. This didn’t come out exactly like Protein Bar’s bowl, but it was pretty darn close and still pretty good!

Chicken, Quinoa, Pesto Bowl
4 chicken thighs or breasts
1 teaspoon dried rosemary
1 teaspoon dried oregano
2 Tablespoons olive oil
1/2 bunch of kale (about 6 leaves)
2 cups chicken stock
1 cup quinoa
3 Tablespoons pesto
1 cup grape tomatoes, halved
salt
pepper
fresh parsley (optional)
fresh basil (optional)

1. Preheat oven to 375 degrees. Pour 1 tablespoon of olive oil into a baking dish and place your chicken on top. Season the chicken with half of the rosemary, oregano and some salt and pepper. Turn the chicken over and season the other side with the rest of the spices. Bake in the oven for about 45-60 minutes until cooked (cooking time will depend on the size of your chicken pieces).
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2. While the chicken is cooking begin preparing your kale. Wash the kale and cut into bite sized pieces. Add 1 Tablespoon of olive oil to a medium pot. Then add the kale and season with salt and pepper. Cook the kale until it begins to soften and wilt, about 7 minutes.

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3. Next, add the chicken stock to the pot with the kale. Then add the quinoa and bring to a boil. Turn it down to a simmer and let it cook until the liquid is absorbed, about 10-15 minutes. When the liquid is gone stir in your pesto.

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4. When the chicken is cooked, take it out and use two forks to pull apart the meat. Add the meat to the quinoa and stir to combine. Finally, turn the heat off on the pot and stir in your tomatoes. Season with more salt and pepper if needed and top with fresh parsley and basil if you want. Enjoy!