long enough title? yeah okay.
i think i found a new favorite meal.
i think i could eat this everyday for the rest of my life and be gleefully happy.
this dinner is easy, friends.
and packed with flavor.
like a river of flavor lava that can't be tamed.
i just said that?
anyways, let's talk about the salsa.
i love fruity salsas in the summertime, because stone fruit is so ripe and juicy, and add a sweet punch to spicy salsa.
the sweet and spicy salsa adds a powerful kick to the tangy kebobs.
and then i die and go to heaven because my mouth is so happy.
sweet & juicy nectarines paired with tangy red onion, mild avocados, spicy jalapeno, and colorful cilantro and yellow bell peppers. tossed in lime juice, add some salt and you're ready to go. is your mouth watering yet?
and these dang kebobs. holy moly. i loved making them because kebobs are so fun. i love the contrast of the red onion to the chicken.
the marinade for the chicken is so easy! you can make it up to 24 hours ahead of time.
the result? a light and tangy barbeque sauce filled with sugar and spice and everything nice.
the best part of this meal?
2 skewers + 3/4 c. salsa + 1/2 c. cooked rice = less than 500 calories.
serve it with a light salad and badabing badaboom and we're in business.
Easy Chicken Kebabs & Nectarine Salsa
with Herbed Rice
adapted from Cooking Light
for the chicken:
2 Tbsp. brown sugar
2 Tbsp. olive oil
2 Tbsp. fresh lime juice
4 tsp. chili powder
2 tsp. minced garlic
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. fresh ground black pepper
1 & 1/2 lbs. boneless, skinless chicken breasts, cut into 24 small (2-inch) pieces
1 red onion, cut into 32, 2-inch pieces
mix above ingredients -besides the chicken and red onion- together in a small bowl to create marinade (can be made 24 hrs. ahead of time, if kept in the fridge).
Preheat your oven broiler. Pour marinade into a shallow baking dish, add chicken, mix to combine. Let chicken marinade in the dish for 15 minutes.*
While the chicken is marinating, start on the salsa.
for the salsa:
3 nectarines, diced
1/2 c. diced yellow or red bell pepper
1/4 c. diced red onion
3 Tbsp. fresh cilantro leaves, chopped
1 1/2 Tbsp. fresh lime juice
2 tsp. finely chopped jalapeno pepper
1/4 tsp. salt
1/2 c. diced avocado
combine above ingredients in a bowl, place in the fridge until ready to serve.
when chicken is done marinating: alternating between the red onion and chicken pieces, thread 4 onion pieces and 3 chicken pieces onto each skewer. Place skewers on broiler pan coated with cooking spray. Broil for 12-15 minutes or until chicken is done, turning occasionally.
When the chicken is cooking, prepare your rice. I used white rice, but you could use brown rice or couscous. Cook the rice according to directions on the box, making 4 servings. When rice is done cooking, stir in 2 tbsp. chopped fresh parsley, 2 tbsp. chopped fresh chives, and 1/4 tsp. salt.
Top the skewers with the salsa, serve the rice to the side, make a salad, and enjoy!
makes 8 skewers
*TIP: while the chicken is marinating, place the skewers in a large baking dish filled with water. Let the skewers sit in the water for at least 15 minutes. this will insure that the skewers don't catch fire in the oven!