Here is a great summer recipe by my friend Reggie Wilkins.
Reggie is quite the grill master and every time he posts a photo on Facebook or Instagram of his latest culinary creation…. my mouth starts to water. I simply had to ask him to do a guest post for the blog.
Hope you will fire up the grill this weekend and give this healthy and…..yummy recipe a try. Show Reggie some love by posting and sharing his recipe too! 🙂
End Your Summer with A Bang
“Summer is a period of luxurious growth. To be in harmony with the atmosphere of summer, awaken early in the morning and reach to the sun for nourishment to flourish as the gardens do. Work, play, travel, be joyful, and grow into selfless service. The bounty of the outside world enters and enlivens us.” ~ Paul Pitchford
One of my favorite ways to end a perfect summer is to go out as I brought it in…. ON THE GRILL! What better way to end the summer than by mixing those fresh summer vegetables from the garden with poultry, mixed with a tangy sweet marinade, and slapping it all on a few skewers to let the aroma of summer grilling fill the air for one last eating. This clean, nutritious, protein-filled meal will be a favorite for all your friends and family, and will leave you with a better appreciation of Clean Healthy Eating. What dish might I be speaking of..? It is Parmesan Balsamic Chicken and Vegetable Kabob! I found this recipe a few months ago and it became an instant favorite.
There is no better dish than a classic summer favorite, chicken…. mixed with a hint of tangy sweetness from heaven that will leave your mouth watering for more. Served over a bed of long grain brown rice along with a small side of fresh strawberries and blueberries, this dish will become a frequent request while also giving you the best nutrients your body naturally needs; all with the added bonus of eating clean and feeling great about your health!
|Parmesan Balsamic Chicken and Vegetable Kebobs|| |
- 4 – Boneless chicken breast cut into 1 inch squares
- 2 – Medium zucchini, cut into 1 inch pieces
- 2 – Medium summer squash, cut into 1 inch pieces
- 2 – Red bell pepper (or color of choice)
- ¼ cup - Graded Parmesan cheese
- FOR THE MARINADE:
- 1 ½ cup Balsamic vinegar
- 8 tsp. of Garlic, minced (or 4 tsp. of garlic powder)
- 6 Tbsp. of Pure honey
- ½ tsp. of Salt
- ½ tsp. of Pepper
- 2 Tbsp. of Lemon juice (optional)
- 2 tsp. of Onion powder (optional)
- Wash, dry, and cut all vegetables, then place in a large bowl.
- Add cut pieces of chicken breast into the bowl with the vegetables.
- Mix ingredients for marinade then pour ¼ of the marinade into a separate bowl for basting.
- Pour remaining marinade into the bowl over of vegetables and chicken, ensuring that all pieces are coated. Wrap bowl and set in the refrigerator for 15 – 20 minutes.
- While your chicken and vegetables are in the refrigerator, preheat your grill to medium high and soak wooden skewers in water to prevent burning when grilling.
- After 15 – 20 minutes remove marinated chicken and vegetables from the refrigerator and prepare the kabobs alternating chicken with your desired vegetables.
- Preheat your oven at 450 degrees.
- Lightly grease the grates of your grill with olive oil. Place kabobs at a 45 degree angle for beautiful grill markings, basting and flipping every 2 minutes until chicken is running clear juice and vegetables have reached desired tenderness.
- Once you have reached your desired tenderness, remove kabobs from grill and place on an oven safe pan, sprinkle parmesan cheese.
- Place pan in the oven for 2 minutes. This will give the kabobs a nice cheesy topping or you can opt not to place in the oven and just let the parmesan cheese to melt on it’s own.
- Sprinkle a pinch of salt for taste, serve over a bed of rice, and enjoy!