Chicken-and-Summer-Squash Kebabs
Juicy chicken kebabs marinated in citrus and spices, skewered with colorful summer vegetables including zucchini, yellow squash, and red onion. Served over fresh arugula and cherry tomatoes for a complete healthy meal.
Ingredients
- •1 whole orange, juiced, plus zest
- •1 whole lemon, juiced, plus zest
- •1 whole lime, juiced, plus zest
- •2 teaspoons ground cumin
- •2 teaspoons chili powder
- •½ cup olive oil
- •1½ pounds boneless skinless chicken breasts
- •¼ cup balsamic vinegar
- •1 whole red onion
- •2 whole large zucchini
- •2 whole yellow squash
- •1 to taste coarsely ground black pepper
- •1 to taste vegetable oil cooking spray
- •5 cups arugula
- •2 cups cherry tomatoes
- •
Cooking Instructions
- 1.
If using wooden skewers, soak in water at least 20 minutes. Whisk first 5 ingredients and 1/4 cup oil in a bowl. Add chicken, arranging to make sure liquid covers all pieces. Cover with plastic wrap. Marinate 1 hour. Meanwhile, whisk together remaining 1/4 cup oil and vinegar and brush liberally on vegetables; reserve remaining liquid to use as salad dressing. On a wooden or metal skewer, thread (in any order you like) a piece each of onion, zucchini, chicken and squash, then repeat for remaining skewers. Season with pepper. Coat grill with cooking spray. Heat grill to medium-high heat. Cook kebabs about 7 1/2 minutes per side or until chicken is firm and cooked through. Toss greens with remaining oil and vinegar mixture. Add salt and pepper. Divide greens among 4 plates. Place 2 kebabs on each plate. Garnish with tomatoes and serve immediately.
90 min
