Happy 4th of July, everyone!
I hope you are all out there celebrating with your loved ones, decked out in red, white and blue clothing. Don't forget the nail polish! Today I'm sharing a healthy grill or oven recipe that uses up some of your summer produce.I know I've been posting a lot of chicken recipes lately, but chicken is a healthy food and we eat a lot of it in this home. I really like chicken because a little chicken can go a long way with the right recipes.
Today I'm going to show you how I make chicken and vegetable skewers. I know this is an easy meal idea and you could probably just look at the picture and know what to do, but sometimes people get into a meal idea rut. So, I just want to share this little recipe because it is one of Alec's favorites and an easy summer go-to meal.
Let's start by picking what vegetables you want on your skewers. I used fresh squash (because I got it in our farmshare this week), mushrooms, onion and bell peppers. Cut it into bite sized chunks, put it in a bowl or bag and let it soak in Italian dressing in the fridge. You can soak it overnight or for a few hours or skip this step all together if you are running short on time. We found it is most flavorful if it has soaked. Also, you can make your own dressing if you'd like. Then, cut up your chicken into bite sized pieces and soak it in Italian dressing, too. I keep the vegetables and chicken separate when soaking, though.
Skewer them all up and pop them into the oven at 350 degrees for about 20-25 minutes. I kind of use a pattern when skewering so you don't end up with one skewer with 10 mushrooms on it and no onions. Also, Alec doesn't like summer squash so I just put those on my skewers. This is a great meal if you have picky eaters, because you can cater each skewer to everyone's liking. Don't forget to flip the skewers over half way through their baking time so they cook evenly.
Serve and enjoy.
This meal is great on the grill, too. Unfortunately we don't have a grill in this tiny one-bedroom apartment we call home.
What is your go-to summer meal?