Tasty Tuesday – Fajita Chicken Kebabs

Yum… perfect summer dish!

  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons canola oil
  • Zest and juice of 1 large lime, plus additional for serving
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 clove garlic, chopped
  • 1 jalapeño, chopped (remove seeds and membrane for less heat)
  • 1/2 teaspoon kosher salt
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 1 large red onion
  • Fresh cilantro, for serving
  • Salsa, Greek yogurt, and guacamole, (optional)
  1. Cut the chicken into bite-sized pieces, and place in a Ziploc bag.
  2. In a small bowl, whisk together the canola oil, lime juice and zest, chili powder, cumin, garlic, jalapeno, and salt. Pour over the chicken, seal the bag, then gently “squish” the bag so that the chicken is coated with the marinade. Place the bag in a baking dish to catch any drips, and refrigerate for 30 minutes or overnight. If using wooden skewers, soak the skewers in water for at least 20 minutes prior to use (I prefer metal because even soaked, wood skewers can char sometimes.)
  3. Cut the bell peppers and onion into 3/4-inch chunks, then thread onto skewers with the marinated chicken pieces, alternating the chicken with the vegetables. When ready to cook, heat your grill to medium-high. Lightly oil the grill, then place the kabobs on the grill, cover, and let cook until the chicken is fully cooked and no longer pink, about 6 to 8 minutes, turning the chicken once or twice throughout so it cooks evenly.
  4. Remove the chicken kebabs to a serving plate and sprinkle with cilantro and a few squeezes of fresh lime juice. Serve warm, garnished with salsa, Greek yogurt, or guacamole as desired.

Tip Tuesday – Sautéing Veggies

Ahhh, sauteed veggies – amongst my favorite things in the world! (not kidding, I love love LOVE veggies!)

Recently learned this tip from Sarah Britton, of My New Roots, and I liked it, because it’s healthier, and adds more flavor, and is still simple!

How do you sauté YOUR veggies?

sauteed-veggies-in-broth

Try It Tuesday – Veggetti/Zoodler

Do you have a veggetti/spiralizer/zoodler – they have many names, but are all basically the same.

We got one about a year ago and just recently started using it – and I LOVE it.  Awesome to use especially on zucchini/summer squash – you can sauté your zoodles in a little olive oil and whatever spices you like, or they are actually good raw too, for a nice cool, crisp dish.

The possibilities are endless, too. I follow a woman on Instagram – Inspiralized – and she is always coming up with cool stuff.

Bonus part is that many young children think zoodles are pasta, so they are all about it, and its a great (albeit slightly sneaky!) way to get more veggies in your little ones!

Got any good veggetti recipes to share?

Whole Foods Wednesday – Spinach

Where are my Popeye’s?! 🙂

Spinach

Who likes Spinach? I love it – cooked, raw in salads… I know not everyone enjoys it (flashback to many children’s childhoods!), but I find it enjoyable, and it’s even tastier knowing just how good it is for you, plus its rated very low on the Glycemic Index, and quite frankly, those words are music to my ears!

It’s also great to blend into a smoothie (sometimes I do put it in my Shakeology for an added boost of goodness!)

Superfood Saturday – Asparagus

Asparagus

I have to eat crow, here. I can very vivdly remember my mom making Asparagus Sandwiches (sauteed asparagus on toasted bread with salt and pepper), and gagging just watching her. She loved it, and ate it often, and I gagged. I didn’t like asparagus. Asparagus was just one of my two real vegetable holdouts as a kid. I didn’t like asparagus and I didn’t like Brussels sprouts. I have no idea why.

Fast forward to about… hmm 5-6 years ago, the roommate of my then-boyfriend (now husband!) grilled some up. I believe they had some Parmesan cheese, some balsamic, and salt and pepper. And I don’t quite remember how I agreed to try one, but I did. I think it was the fact that this kid, a chef, had such a broad knowledge of food, and such a variety of ways to prep it, that I really had this kind of unwavering trust – I would pretty much try anything he made, he had that much skill with food.

So I agreed to try it, and it was DELICIOUS. And I was HOOKED. My husband makes it frequently and I can never get enough, it’s so good.

And here’s the best part: it’s SO GOOD for you! It is loaded with all sorts of benefits! It’s a little superfood powerhouse!