I love to skewer things. Okay, maybe I should be more clear. I love to skewer things that I can later eat. :p But, because I know you’re just here for the food, let’s start with the recipe, shall we?
Lemon Dijon Chicken Skewers
Adapted from grilled Lemon Dijon Chicken by First Home Love Life
Ingredients
- 2 lbs boneless skinless chicken breast (when done, it should be 20 ounces cooked)
- Juice of 1-2 lemons (1/4 cup bottled juice)
- 3 tbsp olive oil (original recipe called for 4, but I cut it down)
- 1-2 green onions
- 2 cloves garlic
- 2 tbsp dijon mustard
- 1 tbsp herbs de Provence
- 1 tsp dried thyme
- Kosher salt (to taste)
- Pepper (to taste)
- 2 yellow peppers, cut into 3/4- to 1-inch pieces
- 1-2 white or yellow onions, cut into 3/4- to 1-inch pieces
Directions
- Cut chicken into 1-inch cubes and place in zip-top bag.
- In a medium bowl, combine lemon juice, olive oil, green onions, garlic, dijon mustard, herbs de Provence, thyme, salt and pepper to create a marinade mixture; stir until blended.
- Pour marinade mixture over chicken in bag. Massage the bag to coat the chicken as evenly as possible. Refrigerate two hours or as long as overnight.
- Skewer chicken, alternating with the peppers and onion as desired.
- Grill over medium until done; it takes me about 12 minutes total, turning 3 or 4 times.
Serves: 5
Weight Watchers Points: 7 PP (which frustrates me, because before you add in the herbs, garlic, and lemon juice [which are all 0 point foods!], it’s 6 points per serving! wth?!)
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I haven’t done a recipe in a while, and I made one this past weekend that I really liked, so I thought I’d share it. Especially since the sun was out and allowed for pretty decent pictures. (Sun has been a rarity in Michigan this month…so says my weather station, which is currently showing 7.47 inches of rain for the month!)
Anyway, this is not my recipe, but it IS my idea to cut it up and put it on skewers. I originally found it on First Home Love Life, and I love lemon and dijon, so it seemed like a pretty obvious choice for me. But although I love to eat grilled chicken, I don’t like to actually grill it, because I have a hard time gauging doneness, and then I invariably overcook it, making it dry and/or burnt.
But…skewers! Oh, that’s a different story. The chicken is cut into almost-bite size pieces and therefore cooks quickly, and they have the added benefit of being fun to eat. 😉 Plus, you can grill veggies right alongside, which makes it both healthy and colorful–skewers for the win!
It’s a really easy recipe, too. After you cut up your chicken and put it in a bag, you mix up everything else (not the peppers or white/yellow onions) to get a marinade.
Then you dump that into the bag.
Let it sit in the fridge for several hours (up to overnight), then skewer up the pieces of chicken with the peppers and onion and drop those bad boys on the grill.
Cook anywhere from 12-15 minutes, turning several times, and when they’re done, you’ve got instant yumminess! Okay, not really instant, but definitely yummy!
I really love this marinade…I’m a huge fan of both lemon and dijon mustard, and the addition of the herbs de Provence (which I actually keep on hand for this recipe from last year) really added a nice flavor. It was really good paired with white rice and some “crunchy things” (my term for chow mein noodles, because for a long time I had no idea what they were called, lol!).
I highly recommend this recipe. It’s not just easy and delicious, but it makes for great leftovers. I had about a half a serving left today, so I cut them up pretty small and stuffed them into a half of a whole wheat pita and topped it with a little more dijon–yum!!!
Thanks for reading!
