But I also have those nights when I do want something a little lighter and, quite honestly, something that reminds me of summer. I guess I’m not willing to totally give up those summer meals because I crave something fruity and flavorful but substantial enough for a cool weather evening meal.
When I was asked if I’d like to develop a recipe for submission to Plated, this is the exact kind of recipe I wanted to create. Plated provides a service where you pick your meals from their current offerings, they bring responsibly sourced, nutritious ingredients to your home, and you put dinner on the table.
There were parameters for the recipe and I did find that challenging, especially the time constraint:
*Recipe must include chicken breasts or thighs.
*Recipe can only have 10 – 12 ingredients.
*Recipe can only require use of basic cooking equipment.
*Recipe can be made in 30 minutes, including prep time.
I love the flavor of foods cooked on the grill and I’ve been known to send my husband out to the deck to shovel a path to my grill for me in the winter. But what’s great about this recipe is that it’s just as easily done in the warmth of the house using your broiler.
For this recipe I’m using boneless skinless chicken breasts. I cut them into cubes and put them into a freezer bag or bowl. I cut peaches (I have done this with pears as well, if that’s your preference) and red pepper and put them in a separate bag. Wisk the marinade ingredients together, set some aside for basting and divide the rest amongst the bags. I like the flavor of a little rosemary so I put a sprig in while the chicken is marinating.
Once your chicken is thoroughly cooked, serve the skewers over the rice.
This quick and easy dish tastes as good as it looks. Even my picky son agrees.
Recipe also published as a guest post to Cooking from a SAHM on 5-13-15
Submitted to: You could be the next featured chef on Plated
Ingredients (serves two):
2 boneless, skinless chicken breasts cut into bite-sized cubes
1 red pepper, cut into cubes
2 peaches, each one cut into 6 slices
1/3 cup apricot jam
1/3 cup dry white wine or chicken broth
3 TBSP Sweet Red Pepper Chili Sauce
1 clove garlic, minced
3/4 cup poppy seed salad dressing (check out my homemade Karen's Poppy Dressing
1 sprig of rosemary
1 cup chicken broth
1 cup instant white rice
2 TBSP pignolis (pine nuts)
*Whisk apricot jam, 1/3 cup of white wine or chicken broth, chili sauce, minced garlic and poppy seed dressing. Set aside about 1/3 of this mixture for basting.
*Put the chicken pieces into a freezer bag (or bowl) with the sprig of rosemary. Put the peaches and pepper into another bag or bowl. Add the remaining sauce to the bags and manipulate gently so that everything gets coated.
*If you’re using wooden skewers, soak them in water. Grease and heat your grill (or heat your broiler).
*Thread the chicken, fruit and vegetables onto skewers. I prefer to keep the raw chicken on skewers separate from the fruit and vegetables.
*Put skewers onto grill or broiler pan and baste the chicken skewers with half of the reserved sauce. Cook about 8 -10 minutes, turn, baste the other side of the chicken with the rest of the reserved sauce. Cook approximately another 8 - 10 minutes or until chicken is completely cooked.
*Once you’ve turned the skewers, cook the rice according to package directions substituting chicken broth for the water and adding the pignolis with the rice. Serve chicken, peaches and red pepper over the rice.