Thursday, March 25, 2010

chicken non-kabobs.

It has been a while since I posted a recipe and last nights dinner was so so delicious I could not resist! The recipe is for what I call non-kabobs because they are broiled in the oven, and I am too lazy to skewer them :) They are just as tasty as a kabob and divine with cous-cous and a cucumber/ tomato salad. Bon appetit!!

You will need:

2 boneless skinless chicken breasts, cut into 1" cubes
1/2 red onion, cut into 1" cubes
1 zucchini, cut into 1/2 rounds, then quartered
1 roma tomato, scoop the seeds and juice out and cut into big chunks
1/2 jar of marinated artichokes
oil left from artichokes
2-3 cloves of garlic
juice from 1/2 lemon
mrs. dash or some other yummy seasoning mix

Cucumber/Tomato salad:
1 roma tomato, cut lengthwise and thinly sliced
1/2 cucumber, cut lengthwise and thinly sliced
2 tbsp cider vinegar
2 tbsp olive oil
1 tsp dried dill
salt and pepper

1 cup cous-cous
1 cup water
handful of pine nuts
handful of feta cheese
olive oil
1 tbsp lemon juice (or juice from one chunk left over from non-kabobs)

White Sauce:
1 cup sour cream
3 inch chunk of cucumber, remove skin and chop as fine as you can
1-2 tbsp lemon juice (depending on how lemony you like stuff)
garlic powder (again add to taste)
salt and pepper

Step 1: Combine all the ingredients for non-kabobs in a bowl or pyrex dish with a lid. Shake around and let sit for 15 min. Preheat oven on low broil.

Step 2: While marinating combine ingredients for the sauce and put into cute little ramekins/dishes and put back in the fridge.

Step 3: Stuff should still be marinating. Take the pine nuts for the cous cous and put in a dry pan on medium-low heat to toast. Should take about 8 min, you can tell they are done when they look toasted and you can smell them. Set aside.

Step 4: While the stuff is marinating and pine nuts are toasting, chop your salad and mix all ingredients together. Leave out at room temperature (this is important for the flavors to meld together!!)

Step 5: Spread marinated non-kabob ingredients out on a large baking sheet. Place in the oven for about 5 min.

Step 6: Boil your water for the cous-cous.

Step 7: After 5 minutes has elapsed crank the oven to high broil and let cook another 5 min. , then flip and stir everything around and cook another 5 min. (should be about 15 min total cooking time, but as always keep an eye on everything and use your judgement).

Step 8: Add cous cous to boiling water, remove from heat, put a lid on it and let it sit for 5 min. Then add in olive oil, lemon, pine nuts and feta and stir it up.

Step 9: Scoop some non-kabob onto your plate, along with some cous cous and a big pile of salad. Don't forget the dipping sauce!

Step 10: Eat a BUNCH (after all its super healthy veggies, lean chicken and whole wheat cous cous) and retire to your favorite couch or chair :)

1 comment:

  1. Yum! You can have me over for a non dinner anytime:)