Prep Time: 20 mins
Total Time: 40 minutes
Makes: 4 serving
1 1/2 lb chicken breast, skinless, cubed
1 zucchini, cut into 1" cubes
1 bell pepper, red, cut into 1" pieces
1 onion, red, cut into 1" pieces
4 cloves garlic, minced or pressed
1/4 cup olive oil
3 Tbs lemon juice
1 Tbs red wine vinegar
2 tsp oregano
1 tsp thyme, dried
1/4 tsp cumin
salt, to taste
black pepper, to taste
Chop vegetables according to directions.
Preheat grill or grill pan to medium heat.
Whisk together olive oil, lemon juice, vinegar, and dried herbs. Add cut vegetables to a bowl and toss with 2 Tablespoons of the olive oil mixture. Set aside.
Add cubed chicken to a glass bowl and cover with remaining olive oil mixture. Cover and place in refrigerator to marinate for 2 hours. [You could marinate in less time, the flavor just won't be as intense].
Alternate vegetables and chicken while threading on skewers [if using wooden skewers you can soak in water to prevent burning will on grill].
Season with salt and pepper.
Grill, rotating until all sides are slightly browned, chicken is cooked, and vegetables have softened.
Serve with basil sauce.
BASIL SAUCE INGREDIENTS
2 cup basil leaves
2 cloves garlic, minced or pressed
1/3 cup olive oil
1/2 tsp crushed red pepper
salt, to taste
Process in a food processor to combine and serve with skewers.
Note: You can grill these skewers outdoors or on a grill pan. You can also broil them, rotating during cooking.
Recipe Source: Living Plate RX