Chicken and Veggie Kebabs
I love this recipe – it’s a good source of lean protein, offers up a hefty servings of veggies, and the homemade dressing gives it an extra zing that really makes it stand out. This is a great meal for the warmer summer months – perfect for outdoor dining with family or friends! This recipe is one of dozens in my Stop The Clock Nutrition Plan – get it today, for food swap tips, info on how to clean out your kitchen to improve your health, an eating challenge, shopping and cooking suggestions and more!!
1 3-ounce piece skinless chicken, cut into cubes (substitute tofu if you don’t eat chicken)
1 cup mixed zucchini, mushrooms and yellow peppers, cut into chunks
Sesame Ginger Dressing (see below), or store bought
Thread chicken and veggies on a skewer and allow to marinate in the sesame ginger dressing for at least 1 hour. Heat up the grill and cook the kebab until the chicken is cooked through, about 7 minutes per side, depending on the thickness of the chicken.
Sweet Potato Wedges
1/2 sweet potato, cut into wedges
2 teaspoons extra virgin olive oil
Brush the sweet potato wedges with olive oil and bake at 450 degrees until done, about 40 to 45 minutes, turning them halfway through.
Sesame Ginger Dressing
1/4 cup rice vinegar
2 tablespoons canola or grapeseed oil
1 tablespoon toasted sesame oil
1 tablespoon tamari or gluten free soy sauce
1 tablespoon toasted sesame seeds (optional)
1 teaspoon grated fresh ginger root
1 teaspoon honey
Pinch crushed red pepper (optional)
Combine all of the ingredients in an air-tight container with a secure lid. Shake the dressing before each use, and store leftover, unused dressing in the refrigerator. Makes 5 servings (serving size = 2 Tbsp.)