yesterday was such a beautiful day that i was convinced it couldn't be february. but as soon as i questioned the weather, winter came back to haunt us in northern california. the cold, dreary weather on the brink of rain called for a renewal in peppiness, and what better way to do that than to host a bbq? doesn't everyone love shish-ka-bobs made of delicious veggies and chicken? well, at least i do. since i am starting the juice cleanse on monday, i raided my fridge and found what veggies i had left that had to be eaten by tomorrow night.
(recipes makes 4 servings):
- 2 lemons
- 2 oranges
- 10 garlic cloves
- 2 stalks of brocolli
- 1 portabella mushroom
- 2 bell peppers
- 2 tsp ginger
- 1/3 onion
- 1.5 zucchini
- 12 oz. boneless skinless chicken breast
shish-ka-bobs and grilling are one of the simplest, most delicious ways to eat veggies and chicken. begin by chopping all the veggies and chicken. i enlisted the help of my two dinner guests to put them together on the skewers. while they did that, i cut the chicken and oranges for the meat kabobs. i sprinkled basil on top of the chicken along with pepper, salt, and garlic powder for seasoning. i then juiced one orange and two lemons, mixed with 2 tsp of fresh ground ginger. after the veggies kabobs were assembled, i drizzled the sauce over the shish-kabobies and added salt and pepper to taste. now that it was ready, i fired up the grill and let it heat up. depending on the temp, the grilling time will vary. both the chicken and vegetables took about 20-25 minutes to cook on medium heat. 
final stats (per serving):
calories: 197
fat: 3.25 g
carbs: 23.75 g
protein: 24.5 g
fiber: 7.5 g
sweet saturdays & great grillin' :D
No comments:
Post a Comment