Chicken Souvlaki Skewers and Pan Roasted New Potatoes

INGREDIENTS

• 1 pound boneless skinless chicken breasts
• 1 red bell pepper, cut into 1” pieces
• 1/2 red onion, cut into 1” pieces
• 1 pound baby new potatoes
• 1 tablespoon olive oil
• Marinade
• 6 tablespoons lemon juice
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon kosher salt
• 1 teaspoon pepper
• 1 tablespoon smoked paprika
• 3 cloves garlic, pressed or minced

DIRECTIONS

1. Pound chicken breasts to about 1/4” thick and then cut into 1”x3” strips.
2. Combine the marinade in a small bowl.
3. Place chicken and 3/4 of the marinade (reserving 1/4 for the potatoes) in a resealable bag and let marinate at room temperature for about 20-30 minutes.
4. Heat the grill to medium high.
5. While the chicken marinates, place the potatoes in a microwave safe dish and add about 1” of water to the bottom.
6. Cover and microwave on high for about 5 minutes or until the potatoes are tender.
7. Drain the water from the bowl, add the reserved marinade, and gently toss.
8. Heat oil in a skillet (I used cast iron) over medium high until it shimmers.
9. Add potatoes and sear on all sides.
10. Once the chicken has marinated, thread the skewers alternating vegetables and chicken. When threading chicken fold each piece in half.
11. Grill 2-3 minutes per side or until the juices in the chicken run clear – about 10 minutes.

Nutritional Information

INGREDIENTS

• 4 cups mixed baby greens
• 1 tomato
• 1 cucumber (small)
• Vinaigrette (makes enough for another meal)
• 6 tablespoons olive oil
• 3 tablespoons wine vinegar
• 1/2 teaspoon oregano
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper

DIRECTIONS

1. Combine vinaigrette by shaking ingredients in a lidded container.
2. Cut tomato into eighths and cucumber into thin slices.
3. Toss greens with vinaigrette and garnish with tomato and cucumber.

Nutritional Information