Loading...
Perfectly spiced, protein-packed chicken kebabs with quinoa – an energy-giving meal!
Tender chunks of marinated chicken grilled with colorful, crisp vegetables. These juicy skewers are a backyard barbecue essential, perfect for an easy and delicious summer meal.
Serving size: 2 kebabs
Sweet cherry tomatoes roasted to perfection until they burst, releasing their juices and caramelizing with fragrant garlic and herbs. This simple, versatile dish is perfect for topping pasta, bruschetta, or serving as a vibrant side.
Serving size: 1 cup
Tender zucchini slices sautéed with aromatic garlic and finished with a generous sprinkle of salty Parmesan cheese. A quick, healthy, and incredibly flavorful side dish that's ready in under 15 minutes.
Serving size: 1 cup
A simple guide to making perfectly fluffy quinoa every time. This versatile, protein-packed grain is a fantastic gluten-free alternative to rice or pasta, ready in under 20 minutes.
Serving size: 1 cup
Fluffy baked egg squares packed with low-moisture vegetables, served with a side of peppery arugula and a bright lemon vinaigrette, perfect for a grab-and-go breakfast or light lunch.
A vibrant and versatile American meal prep bowl featuring a hearty mix of white beans and fresh vegetables, brightened with a zesty lemon-herb vinaigrette.
A simple yet elegant meal of flaky baked cod served alongside sweet, tender roasted cabbage wedges and caramelized onions. A one-pan wonder for easy prep and cleanup.
A hearty and balanced meal prep bowl featuring tender herbed chicken, sweet roasted root vegetables, and a base of fluffy quinoa. This meal is designed for easy assembly and reheating.
A light and fluffy pilaf made with millet, a nutritious and naturally gluten-free grain. It's tossed with finely diced vegetables and seasoned with herbs for a simple yet satisfying meal.
A comforting and wholesome meal featuring tender, roasted acorn squash halves filled with a savory mixture of grains, vegetables, and warm spices. It's a perfect dish for a cool evening.
Perfectly spiced, protein-packed chicken kebabs with quinoa – an energy-giving meal!
This american dish is perfect for dinner. With 662.88 calories and 46.87g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Marinade and Chicken
Prepare Skewers and Vegetables
Assemble the Kebabs
Grill the Kebabs
Rest and Serve
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
In a medium bowl, combine the cherry tomatoes, extra virgin olive oil, sliced garlic, dried oregano, salt, freshly ground black pepper, and optional red pepper flakes. Toss gently to ensure the tomatoes are evenly coated with oil and seasonings.
Spread the seasoned tomatoes in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will cause the tomatoes to steam rather than roast. Use two pans if necessary.
Roast for 20-25 minutes, or until the tomatoes have softened, their skins have blistered and burst, and they are beginning to caramelize around the edges. The garlic should be fragrant and lightly golden.
Remove the baking sheet from the oven. Let the tomatoes cool for a few minutes. Scrape the pan to collect all the delicious juices and drizzle them over the tomatoes before serving. Serve warm or at room temperature.
Prepare the zucchini by washing it and slicing it into uniform 1/4-inch thick rounds. Pat the slices dry with a paper towel to remove excess moisture, which helps them sear better.
Heat the olive oil in a large 12-inch skillet or pan over medium-high heat. Once the oil is shimmering, arrange the zucchini slices in a single layer. Do not overcrowd the pan; cook in two batches if necessary.
Cook the zucchini for 2-3 minutes per side, without stirring too much. Allow them to develop a nice golden-brown sear before flipping. They should be tender-crisp, not mushy.
Reduce the heat to medium-low. Add the minced garlic and optional red pepper flakes to the pan. Sauté for about 30-60 seconds, stirring constantly until the garlic is fragrant. Be careful not to let it burn.
Remove the skillet from the heat completely. Immediately sprinkle with the freshly grated Parmesan cheese, salt, and black pepper. Toss gently to coat the zucchini slices evenly until the cheese is just melted.
Transfer the zucchini to a serving dish, garnish with fresh parsley, and serve immediately for the best texture and flavor.
Measure the quinoa and place it in a fine-mesh sieve. Rinse thoroughly under cold running water for at least 1 minute, rubbing the grains with your fingers. This crucial step removes the natural bitter coating called saponin. Drain well.
Optional step for enhanced flavor: Heat the olive oil in a medium saucepan over medium heat. Add the rinsed and drained quinoa. Toast for 1-2 minutes, stirring constantly, until the grains are dry, slightly golden, and smell nutty.
Carefully pour the water (or broth) into the saucepan with the quinoa. Add the salt and give it one quick stir to combine.
Increase the heat to high and bring the liquid to a rolling boil. Once boiling, immediately reduce the heat to the lowest possible setting, cover the saucepan with a tight-fitting lid, and let it simmer for 15 minutes.
After 15 minutes, all the liquid should be absorbed. Remove the saucepan from the heat and let it stand, still covered, for 5-10 minutes. Do not lift the lid during this time; this allows the quinoa to steam and become fluffy.
Remove the lid and gently fluff the quinoa with a fork, separating the grains. Serve warm as a side dish or let it cool to use in salads and other recipes.
