Happy Friday!!!
Today's recipe is not only really tasty, it's...of course...super easy!!!
Who doesn't like chicken and asparagus especially served in a fun way!
Here is what you will need:
4 large boneless, skinless chicken breasts (about 8 ounces each)
1/2 pound asparagus
2 teaspoons savory (trust me, you want the ground herb. Not the leaf)
1 teaspoon garlic Powder
1 teaspoon onion powder
1 tablespoon lemon zest
1 teaspoon lemon juice
2 teaspoons olive oil
Here is what to do:
Preheat oven to 350 and place your kebob sticks in a pan of water to soak (You do this so they won’t catch fire in the oven. If you are not using metal skewers).
Chop your asparagus into 1 or 1 -1/2 inch pieces.
Chop your chicken into bite sized pieces. (Approximately 1 or 1-1/2 inch square cubes)
Place all ingredients in a Ziplock back, and mix it all around.
Next, alternate placing your asparagus and chicken on your kebob sticks. I had a lot of asparagus, so I placed about 3-4 pieces together between the chicken pieces. (I had so much that I baked some off the kabob sticks!)
Put your Kebobs on a parchment lined cookie sheet and place in the oven for 10 minutes.
When the 10 minutes are up, flip your kebobs over and switch your oven from bake to broil for another 10-15 minutes, or until you have a nice browned bit of chicken. A thermometer should read about 170.
A side note....I couldn't find savory, so I used this chicken seasoning and it turned out perfectly!
Add some rice and you have a balanced meal...meat, veggies and carbs! Plus, it's healthy!
Enjoy!!!
~ Kerri
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