Yeah, I mean, this meal came out SO good, but I think it would have totally topped the charts had I been able to cook it on a grill. Next gym paychecks go to: buying a grill! I don’t know how we survived all of last spring/summer/fall sans a grill, but I know that I won’t be able to do that this year. Maybe I can get my dad to go shopping with me for one (hint, hint).
Anyway, before I get into the details of the meal I made on Tuesday night, let’s chat about how much I have learned to LOVE Tuesday’s. Don’t get me wrong, I love teaching so much and love my current schedule of Monday’s, Wednesday’s, Thursday’s (double) and every other Saturday, but there is really nothing like the feeling I have all day on Tuesday knowing that I can go home right after work. I also like that I have the option of working out or taking a rest day, pending on what I have going on after work, what my week of workouts looks like, and how I am feeling physically. The nice weather makes me want to work out more (ie: go running, walking, anything outside), so on Tuesday I got home relatively early (6:15- that never happens) and decided that I could squeeze in a quick 30 minute workout, focusing mostly on strength and core. 32 minutes later, I was done, ready for a shower, glass of wine and a meal I had planned out in my head since Sunday, so let’s get to it, right?!
We New Englanders are finally experiencing the spring weather we have been waiting for since, oh, the past couple of months. Along with the warmer, sunnier weather comes my craving for all things associated with grilling and BBQ’ing, so I decided to take one of my favorite grilling meals and make it in my oven. And, you know what? It came out WAY better than I had hoped it would. I marinated the chicken overnight and I cannot describe in words how flavorful it was. The shrimp was just OK, but the veggies, especially the mushrooms, more than made up for it. And, what’s not to love about corn on the cob and baked sweet potatoes?!
Chicken, Shrimp & Veggie Kabobs
For the chicken marinade:
- 4 chicken breast tenders
- Juice of 1/2 a lemon
- ~1/4-1/3 cup white wine
- ~1 tsp. ground pepper
- ~1/2 tsp. sea salt
- Few heavy shakes of Mrs. Dash
I cut up peppers, onion, zucchini, summer squash and mushrooms. I didn’t measure, but I eye-balled about how many I thought I would need to make the skewers figuring there was really no right or wrong with how many I used.
1. Create the lemon-pepper marinade the night before and let the chicken sit in it for about 24 hours to get that really delicious lemon-pepper taste.
3. Pre-heat your oven to 375*, wrap your sweet potato in aluminum foil and place it in the oven right on the metal racks.
4. Cut up your veggies and chicken and arrange everything so you can easily skewer however you desire.
I created my kabobs by alternating veggies and chicken on some, veggies and shrimp on some and then for the leftover chicken, I just put all of the pieces on one skewer. I sprinkled on a little more pepper, sea salt, garlic powder and Mrs. Dash once the skewers were created.
5. Place in the oven and bake for about 20 minutes (watch closely because you could need more or less time depending on how you cut your veggies and chicken). While the kabobs are cooking, steam your corn. I also had to finish off my baked potato in the microwave since I didn’t start it early enough.
Look at those colors!! My mouth was so happy as it tasted all of the different flavors in this dish, especially the chicken. Wow, was that good! I am so excited for leftovers and think I will probably put the kabobs on a salad for a work lunch this week.
Questions for you:Do you have a grill? Suggestions for a good, affordable, no-frills grill? What’s your favorite summer meal?