Mediterranean Chicken and Vegetable Kebabs

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Mediterranean Chicken and Vegetable Kebabs

Yield: 6

Author: Source: Cooking Light

Ingredients

• 1/4 cup fresh lemon juice
• 2 tablespoons fresh chopped or 2 teaspoons dried oregano
• 2 tablespoons olive oil
• 1 1/2 pounds skinless, boneless chicken breast, cut into 24 strips
• 18 (1/2-inch-thick) slices zucchini
• 1 fennel bulb, cut into 12 wedges
• 12 garlic cloves, peeled
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray

Instructions

1. Combine first 6 ingredients in zip-top plastic bag; seal and shake well. Marinate in refrigerator 20 minutes. Remove chicken mixture from bag; discard marinade.
2. Prepare grill.
3. Cook garlic cloves in boiling water 3 minutes; drain and cool.
4. Thread 4 chicken strips, 3 zucchini slices, 2 fennel wedges, and 2 garlic cloves alternately onto each of 6 (12-inch) skewers. Sprinkle with salt and pepper. Place kebabs on grill rack coated with cooking spray. Cook 8 minutes, turning once, or until chicken is done.

Nutrition Facts

Sodium

274 mg

Calories

194

Fat

6.2 g

Sat. Fat

1 g

Carbs

8 g

Fiber

0.7 g

Protein

28 g

Cholesterol

66 mg

Serving Size: 1 Kebab

Poultry

Five-Spice Coconut Chicken

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Five-Spice Coconut Chicken

Yield: 4

Author: Source: Food & Wine

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

Ingredients

• 1/3 cup plus 1 tablespoon unsweetened coconut milk
• 2 tablespoons plus 1 teaspoon honey
• 1 tablespoon plus 1 teaspoon lime juice
• 2 tablespoons soy sauce
• 1 clove garlic, finely chopped
• 2 1/2 teaspoons Chinese five-spice powder
• 1 teaspoon salt
• 8 boneless chicken thighs (about 2 pounds total), pounded flat

Instructions

1. In a small bowl, whisk together 1 tablespoon coconut milk, 1 teaspoon honey and 1 teaspoon lime juice. Set aside.
2. In a large bowl, combine the remaining 1/3 cup coconut milk, 2 tablespoons honey and 1 tablespoon lime juice with the soy sauce, garlic, five-spice powder and salt. Add the chicken thighs, coating well. Marinate for 15 minutes.
3. Meanwhile, bring a medium pot of salted water to a boil. Add the sugar snap peas and cook for 1 minute; drain. Transfer to a medium bowl and toss with the reserved coconut-honey dressing.
4. Preheat a grill or grill pan to medium. Grill the chicken thighs for about 4 minutes on each side, until cooked through.

Poultry