How are you on this lovely Thursday? Everything is peachy to me or should I say tomatoee (is that a word?)?. I know your thinking tomatoes! Well, their going super duper crazy in my garden, I keep eating them and eating them and it seems my tomato bowl is growing. My Husband came in the house tonight with a huge basket full!! Last year I planted four tomato plants and it was just way to many tomatoes, this year I planted two, thinking I was being smart. Boy was I wrong! Last years tomato plants started to pop up everywhere in the garden. I must have pulled about 50 plants, and behind my back my Husband started to pull the plants and replant them in my garden. How dare he?! There are so many plants right now, that it grew into one massive bush!! It’s just insanity!!! So needless to say, more tomato recipes will be coming your way soon!! SO keep the tomato suggestions coming!!!
Now tonight’s dinner only consists of two small tomatoes and other summer veggies.
These are my chicken and vegetable shish kabobs. This is another one of those quick and easy dinners that is loaded with lots of flavor and ohhhhh so tender chicken. One thing I like about week night dinners and summer grilling is that everything cooks fast and not a lot of preparation is needed. These shish kabob’s took me about 5 minutes or so to put together, marinate for 30 minutes and grill for about 7 – 10 minutes. I love it!! As the shish kabobs were marinating, I heated the grill and prepped my side dish. I had dinner in about 40 minutes. Not to bad!! You could even have it quicker if you marinated your chicken and vegetables earlier in the day. I didn’t have time for that.
For my vegetables I used onions, zucchini, sweet bell pepper and two tomatoes. My Husband said I need to use more tomatoes, thanks Hubby!! To add flavor I brushed two tablespoons of fat-free balsamic dressing over the shish kabobs. I used Trader Joe’s balsamic dressing, it’s my favorite! It’s only 25 calories for two tablespoons and no fat.
I must admit this chicken is really, really tender, it just melted in my mouth. I didn’t even really need to use my knife. The key to cooking it to perfection, is turning it every 2 minutes or so. I’ll be honest, sometimes I get side tracked and I end up burning my meat, but I’m getting better at paying attention. I am so rushed getting my meal together and getting my little photography area ready that sometimes I tend to cook things a little to long. But I am practicing time management. I also feel rushed to take photos because I don’t want to feed my family a cold meal, but that happens more often than it should. Glad they understand!!
So if you’re looking for a healthy, simple, no oven needed dinner, then this one is for you. I truly love all of the flavors together and grilling the vegetables with the chicken added a wonderful flavor to the chicken. I really love kabobs, I don’t cook them enough. I wonder why that is?
- Serves: 2 servings
- Serving size: 4 oz chicken and about 1 cup of vegetables
- 8 oz chicken breast, skinless, boneless, cut into ½" pieces
- ¼ medium onion, cut into quarters
- ¼ large sweet bell pepper, cut into chunks
- 1 small zucchini, cut into ½" slices
- 2 small plum tomatoes or cherry tomatoes
- 2 Tbsp. balsamic dressing, fat free
- 1 dash salt & pepper
- Soak 2 or 4 wooden skewers for 30 minutes in water or use metal skewers.
- Start skewing your chicken then vegetables then chicken then vegetables. Keep rotating between the chicken and veggies until there are no longer any left.
- In a small bowl add balsamic dressing and brush onto chicken and vegetables. Sprinkle with salt and pepper.
- Place in refrigerator and let it marinate for 30 minutes.
- Preheat grill to medium heat.
- Place skewers onto grill and rotate about every 2 minutes, cook until chicken is no longer pink.
Time for me to get going, going to have a cup of decaf and chill out and watch Big Bang Theory. Don’t ask me why, but I can never get sick of that show. Those guys are so geeky on there.
Have a great day!!!!!!!!