Chicken · Dinner · Dressings, Dips and Sauces (oh my!) · Grilling · Kid-friendly · Lunch · Paleo · Party dish · Party plate · Whole30

Balsamic Chicken Kabobs (Whole30, Paleo, Kid-Approved)

One of my most favorite things to cook over the summer is chicken kabobs.  I can’t believe I have gone all summer without making them!  I knew we were due when our dear friends, Hayley & Gavin Jung invited us over for dinner over Labor Day weekend. Gavin always gives it to me real when I ask his opinion on the food I make/bring.  It was no surprise he loved these kabobs, he ate everything on his plate…..and then some (my LEFTOVERS!).  There is nobody else I’d rather eat my lunch leftovers than Gavin Jung.  Love you friend!

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Prep Time: 30 minutes (+20 minutes to marinade)
Cook Time: 10 minutes
Serves: 6-8

Recipe inspired by: Joyful Healthy Eats

INGREDIENTS:

  • 2.5 lbs. boneless skinless chicken breasts, cut into 1 inch cubes
  • 2 red peppers, cut into cubes
  • 1 yellow pepper, cut into cubes
  • 1 red onion, cut into cubes
  • 1 pint cherry tomatoes
  • 8 ounces of button mushrooms
  • 2 small zucchini, cut into ½ inch slices
  • ¼ cup olive oil
  • Salt & Pepper

Balsamic Marinade:

  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon dry basil
  • Salt & Pepper

INSTRUCTIONS

  1. Add marinade ingredients to a small bowl. Whisk together to combine.
  2. Add chicken cubes and half the balsamic mixture, reserve the rest. Stir to make sure all the chicken is coated. Cover with plastic wrap and place in the refrigerator for 20 minutes to marinade.
  3. Add all of the vegetables to a large bowl.  Add ¼ cup of olive oil and season generously with salt & pepper.  Stir to combine.
  4. Preheat grill to medium high heat (375-400 degrees F).
  5. Remove the chicken from the refrigerator and start to assemble the kabobs.
  6. Alternate veggies with chicken on a skewer until everything is used up.
  7. Place kabobs on the grill and grill each side for 3-4 minutes, until charred. Brush the remaining marinade on the kabobs for one last flavor burst. Grill for 2 more minutes.
  8. Remove from grill.
  9. Serve warm by themselves or on top of Coconut Cauliflower Rice.

MAKE IT KID-FRIENDLY

  • I serve the kabobs off the stick with white rice. I’ll let them choose which vegetables they want.

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