In a small bowl combine
1/4 cup fresh squeeze Orange Juice (if you are limiting your sugar you can use orange Crystal Light)
1 Tablespoon Balsamic Vinegar
1 Tablespoon Extra-Virgin Olive oil (I am partial to California Olive — NON-GMO)
1 Tablespoon minced garlic
2-3 Tablespoons fresh, chopped basil leaves
1 teaspoon grated orange zest
fresh ground black pepper for flavor
In a large dish suitable for marinading
pour the basil-orange vinaigrette over 2 pounds of cubed chicken breast and let soak for about 20 minutes turning to completely coat the breast.
While the chicken is marinating
cut up your desired veggies that you would like to grill with your chicken as well as a whole navel orange into pieces to skewer as well.
For my kebabs I cut up fresh zucchini, bell pepper, sweet onion & oranges, then tossed it in the marinade with the chicken for the last few minutes it marinaded.
your skewers with the chicken and veggies alternating and adding an orange wedge here and there.
Have your grill pre-heated to 400 degrees. Be sure to spray your grill racks with PAM before heating it up.
the kebabs over medium-high heat, turning every two minutes until the chicken is done. About 8-10 minutes. You can baste with a little of the marinade to keep your veggies from drying out when you turn the first couple of times.
Discard the marinade.
Serve your kebabs with 3/4 cup of rice or a crisp green salad.
Serving size for the kebabs is 5 ounces of chicken … roughly two kebabs.
It’s summer, take advantage of those fresh farmer’s market or garden veggies!
Not only is this recipe easy, fast and absolutely delicious, it is also so colorful and great for a company dinner without you spending all evening in the kitchen!
And that can’t be beat!
Have a fabulously fit weekend!