It’s been so long since I’ve actually had time to post a new recipe, and I have a back-log of recipes I’ve made in the last few months!
I made this recipe early in the summer, when there is so much fresh produce available in TX. Since chicken is an easy go-to protein, I’m always looking for new ways to use chicken and fresh produce. I came upon this recipe in a summer issue of Cooking Light. We had all of the ingredients (including fresh TX blueberries), so we thought we’d give it a try. It was fantastic! Enjoy!
Lemon-Herb Chicken Skewers with Blueberry-balsamic Salsa
Adapted from Cooking Light, June 2015
1 garlic clove
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt, divided
1 pound boneless chicken breasts, cut into cubes (about 20-24 cubes total)
1 cup blueberries, divided
2 tablespoons balsamic vinegar
1/2 teaspoon honey
2 tablespoons finely chopped red onion
1 teaspoon minced jalapeño pepper
1. Drop garlic through food chute with food processor on; process until chopped. Add parsley and next 6 ingredients (through black pepper); process until finely chopped. Add 1/8 teaspoon salt; pulse to combine. Combine herb mixture and chicken in a medium bowl; toss to combine. Cover and refrigerate 1 hour. Wipe out food processor.
2. Combine 1/2 cup blueberries, vinegar, and honey in a small saucepan over medium heat. Bring to a boil; reduce heat to low, and cook 10 minutes or until thickened, pressing with a spoon to break up blueberries. Place blueberry mixture in a medium bowl. Add remaining 1/2 cup blueberries to food processor; pulse 5 times. Combine chopped blueberries, 1/8 teaspoon salt, onion, and jalapeño pepper with vinegar mixture.
3. Preheat grill to medium-high heat.
4. Thread 6 chicken pieces evenly onto each of 4 (8-inch) skewers. Sprinkle with remaining 1/4 teaspoon salt. Place chicken on grill rack coated with cooking spray; grill 10 minutes, turning occasionally. Serve with blueberry salsa.
Total Fat: 8.0 g
Saturated Fat: 1.3 g
Polyunsaturated Fat: 0.6 g
Monounsaturated Fat: 5.0 g
Cholesterol: 64.0 mg
Sodium: 220.1 mg
Potassium: 377.3 mg
Total Carbohydrate: 8.3 g
Dietary Fiber: 1.4 g
Sugars: 4.6 g
Protein: 26.6 g