Cecile Slinkman
Diana Beatty
carol cellana
WITH PERDUE® HARVESTLAND® Boneless Skinless Chicken Breasts
Serves 4 | Prep Time: 45 Min | Cook Time: 15 Min
WITH PERDUE® HARVESTLAND® Chicken Breast Strips, Roasted
Serves 4 | Prep Time: 25 Min | Cook Time: 5 Min
| Serving Per Recipe: 4 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 276 | ||
| % Daily Value* | ||
| Total Fat 15g | 23% | |
| Saturated Fat 2g | 10% | |
| Cholesterol 65mg | 22% | |
| Sodium 234mg | 10% | |
| Total Carbs 9g | 3% | |
|---|---|---|
| Dietary Fiber 3g | 12% | |
| Sugars 4g | ||
| Protein 28g | ||
| Vitamin A 20% | ||
| Vitamin C 52% | ||
| Calcium 7% | ||
| Iron 10% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
| Serving Per Recipe: 4 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 246 | ||
| % Daily Value* | ||
| Total Fat 16g | 24% | |
| Saturated Fat 2g | 10% | |
| Cholesterol 50mg | 17% | |
| Sodium 501mg | 21% | |
| Total Carbs 10g | 3% | |
|---|---|---|
| Dietary Fiber 3g | 12% | |
| Sugars 4g | ||
| Protein 19g | ||
| Vitamin A 20% | ||
| Vitamin C 52% | ||
| Calcium 5% | ||
| Iron 8% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
Lemon Oregano Chicken Kebabs
| 1 pkg. | PERDUE® HARVESTLAND® Boneless Skinless Chicken Breasts |
| 1/4 cup | olive oil |
| 2 cloves | garlic, minced |
| 2 tsp. | dried oregano |
| 1/4 tsp. | salt |
| 1/8 tsp. | black pepper |
| 2 | medium zucchini, cut into 1-inch pieces |
| 16-20 | cherry tomatoes |
| 1 bunch | scallions, trimmed to 2-inch pieces |
| 2 | lemons cut into thin slices |
| 4 | metal skewers or 8 (12-inch) bamboo skewers soaked in water for 30 minutes |
Cut chicken breasts into 16 bite-sized chunks. Combine the chunks in a bowl with the olive oil, garlic and oregano. Cover and marinate in the refrigerator for 30 minutes or up to 8 hours.
Thread alternating pieces of chicken, zucchini, cherry tomatoes, scallions and lemons onto the skewers. Brush remaining dressing over the skewers.
TIP: If using bamboo skewers, soak in water for 30 minutes to keep skewers from burning on the grill. If using metal skewers, remember your chicken will cook faster because the metal will conduct the heat and cook the chicken cubes from the inside as well as the grill heat cooking the chicken from the outside.
Heat your lightly greased grill or grill pan to medium high heat. Grill the kebabs for 10 to 15 minutes, turning every 3 to 4 minutes. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.
Remove kebabs from the grill, let rest for 2 to 3 minutes, serve and enjoy!
Lemon Oregano Chicken Kebabs
| 12 ounces | PERDUE® HARVESTLAND® Chicken Breast Strips, Roasted |
| 1/4 cup | olive oil |
| 2 cloves | garlic, minced |
| 2 tsp. | dried oregano |
| 1/4 tsp. | salt |
| 1/8 tsp. | black pepper |
| 2 | medium zucchini, cut into 1-inch pieces |
| 16-20 | cherry tomatoes |
| 1 bunch | scallions, trimmed to 2-inch pieces |
| 2 | lemons, cut into thin slices |
| 4 | metal skewers or 8 (12-inch) wooden skewers soaked in water for 30 minutes |
Cut chicken breasts strips into bite-sized chunks. Combine the chunks in a bowl with the olive oil, garlic and oregano. Cover and marinate in the refrigerator for 10 to 15 minutes.
Thread alternating pieces of chicken, zucchini, cherry tomatoes, scallions and lemons onto the skewers. Brush remaining dressing over the skewers.
TIP: If using bamboo skewers, soak in water for 30 minutes to keep skewers from burning on the grill. If using metal skewers, remember your chicken will cook faster because the metal will conduct the heat and cook the chicken cubes from the inside as well as the grill heat cooking the chicken from the outside.
Heat your lightly greased grill or grill pan to medium high heat. Grill the kebabs for 4 to 5 minutes, turning frequently. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.
Remove kebabs from the grill, let rest for 2 to 3 minutes, serve and enjoy!
PERDUE.COM®
make it in:
