Chicken Kebabs with Rice Pilaf:
I’m so happy it’s November! Why you ask? Because October was a beautiful rat race. Yikes! I had so much on my plate, but where there is a will, there is a way. My sister got married this month…so I gave her a memorable bridal shower here at the house followed by a beautiful wedding day in Palos Verdes. I was the Maid of honor and my kids participated as part of the bridal party which included dressing and grooming my clan! On top of that we had a few extremely important business meetings and last but not least Halloween for the kids which included costumes, decorating, parties and trick or treating! I’m here in one piece (searching for a little peace) and ready for the next big chapter!
My sister Michelle and I @ Bridal Shower!
My Mom and I @ Michelle’s Bridal Shower!
Michelle’s Wedding Day!
The Kids on Halloween!
Now, it’s time to get back to quick and healthy recipes. Here’s a simple and delicious way to prepare chicken. If you use wooden skewers, soak them for 30 minutes before using, to prevent them from burning. I like to serve these with some quick-cooking rice or couscous and hummus.
Have a restful weekend!
Ali in the Valley
Photo by: Ali
Recipe for Chicken Kebabs:
4 6-ounce skinless, boneless chicken breasts
3/4 cup low fat plain yogurt
2 tbsp fresh lemon juice
1 tbsp ground cumin
Cut chicken breasts into chunks. Thread on to presoaked wooden skewers and place in a large glass dish. Combine yogurt, lemon juice and cumin. Spoon over skewered chicken. Cover and marinate for 4-6 hours.
Preheat broiler and spray broiler pan with nonstick cooking spray. Place skewers on broiler pan and broil for 10 minutes, turning once halfway through.
Serve on a rice pilaf, fruited couscous or quinoa.
Per Serving: Calories 214,