Chicken and Veggie Kabobs with Creamed Corn

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It’s all about corn this time of year; and we’re making the most out of it with this incredible creamed corn recipe. A word of warning though. If your family loves corn like mine, double this recipe! It pairs wonderfully with these nicely marinated kabobs, and creates a great summertime meal. (The kabob marinade works equally well with pork and firm fish. Dig around in your freezer and use what you have on hand.)

Chicken and Veggie Kabobs

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES PASSIVE TIME : MINUTES

INGREDIENTS

  • 4-6 bamboo or metal skewers, soak bamboo for 30 minutes
  • 1 pound boneless skinless chicken breast, cut into 2” cubes
  • 1 red bell pepper, cut into 2” pieces
  • 8 ounces baby bella mushrooms, stemmed
  • 1 yellow squash, sliced into thin 2” pieces
  • 1 zucchini, sliced into thin 2” pieces
  • Marinade
  • 3 cloves garlic, minced or pressed
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons Worcestershire sauce
  • 1/8 teaspoon pepper

DIRECTIONS

  1. Combine marinade ingredients. Divide between two resealable bags or shallow dishes.
  2. Add chicken to one bag and veggies to the other and let marinate for about 30 minutes.
  3. Preheat the grill (or use a grill pan indoors) to medium high heat.
  4. Thread chicken and vegetables on skewers.
  5. Grill kabobs for about 3 minutes on each side or until juices run clear. Baste with marinade with each turn. Discard remaining marinade.

Nutritional Information

Serving Size 340g Calories 340 Fat 15 Sat Fat 3 Sodium 1066 Carbs 12 Sugars 7 Fiber 2 Protein 36.

Creamed Corn

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 4-5 ears corn
  • 2 teaspoons olive oil
  • 2 tablespoon shallot, minced
  • 1/2 teaspoon pepper
  • 1/2 teaspoon kosher salt
  • 3/4 cup heavy cream

DIRECTIONS

  1. In a heavy skillet, heat oil until it shimmers.
  2. Add minced shallot, salt and pepper.
  3. Sauté until shallot is tender.
  4. Add corn and cream and cook for about 10 minutes or until cream is reduced and thickened and corn is tender.

Nutritional Information

Serving Size 81g Calories 116 Fat 7.5 Carbs 12.8 Fiber 1.4 Protein 2.

NOTES

KID NOTE: Very kid friendly meal.

VEGETARIAN TIP: Skip the chicken and increase the vegetables.

GLUTEN MODIFICATIONS: Use tamari instead of soy sauce and make sure your Worcestershire is gluten free.

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