Chicken / Kebab / Recipes

Grilled Chicken Kebobs With Quinoa Pilaf

Makes: 4 Servings

What You Need
Kebobs with Quinoa Pilaf2 Tbsp. Organic Lemon juice (approx. ½ lemon)
1 tsp. Rosemary, crushed
1 Tbsp. Extra Virgin Olive Oil
2 Garlic cloves, minced
1 tsp. Oregano
¼ tsp. Crushed Red Pepper Flakes
1 lb. Boneless, Skinless Chicken Breasts
16 fresh Whole White Mushrooms
1 Orange Bell Pepper, in 16 bite-sized pieces
16 Tomatoes
8 kebob skewers (pre-soaked if wood)
Non-stick Cooking Spray

Make It

  1. Combine lemon juice, oil, garlic, herbs and spices in a medium bowl.
  2. Cut chicken into 16 bite-sized pieces. (Tip: Freeze ½ hour for easy cutting.)
  3. Add chicken to bowl and toss to coat. Cover bowl and marinate in refrigerator at least 15 minutes.
  4. Preheat grill to medium-high.
  5. Drain chicken and discard marinade.
  6. Thread chicken and vegetables onto soaked skewers, dividing ingredients evenly between them and alternating as you go (chicken, mushroom, pepper, etc.).
  7. Spray each kebab lightly with cooking spray, then place on grill.
  8. Cook 4 to 6 minutes, turning halfway through, until chicken is thoroughly cooked (165° for a whole boneless breast) with no pink in center* and vegetables are tender.
  9. Serve each person 2 kebabs with Tzatziki Sauce and ¾ cup of Quinoa Pilaf

Quinoa Pilaf
Makes 2 Main-Dish Servings, 4 Side-Dish Servings

What You Need
2 cups Low-Sodium Chicken Broth
1 cup cooked Quinoa
2 Carrots, diced (½ cup)
1 Organic Celery Heart, diced (¼ cup)
½ small Orange Bell Pepper, diced (¼ cup)
½ small Red Bell Pepper, diced (¼ cup)
3 Green Onions, diced (½ cup)
¼ cup Extra Virgin Olive Oil
2 Garlic cloves, crushed

Make It

  1. Bring quinoa and broth to boil in 1½-quart saucepan. Reduce heat to low and simmer, covered, until all liquid is absorbed, approximately 15 minutes.
  2. While the quinoa cooks, heat the oil in a large fry pan over medium-high. Sauté the vegetables and garlic, stirring frequently, until crisp-tender.
  3. Add the cooked quinoa to the pan and toss to mix with vegetables.
  4. Serve as a side dish, or pair this high-protein dish with a garden salad for a meatless main course.


Tzatziki sauce

1 cup Greek Style Yogurt
2 Garlic cloves, crushed
½ Cucumber, peeled & finely chopped
Pinch of Salt

Make It

  1. Blend yogurt, cucumber, garlic and salt in small bowl.
  2. Cover and refrigerate until needed.
  3. Stir before serving.