Allergen-free Recipe: Easy Summer Grilling For Father’s Day and Every Day
Photo by farmwifecooks.com
June is a great time to use the fresh veggies
from the garden and fire up the grill. This easy recipe incorporates healthy
vegetables that can be easily grown in the Chicagoland area, including bell
peppers, tomatoes and zucchini. It can be modified to include more favorites as
a personal preference and seasonal availability, such as pineapple, Vidalia
onions, eggplant or even peaches.
Easy Balsamic Chicken Skewers
Yield: 4 servings,
each of 1 or 2 skewers and 1/2 cup quinoa.
2 cups balsamic vinegar
¼ cup honey
2 lb chicken*
Himalayan salt and
Wooden or metal skewers
*Substitute portobello or another hearty
mushroom for a plant-based entrée.
Mix ingredients in a bowl. Marinate from 15
minutes to 8 hours. Season with salt and pepper. Put on grill and spread on
Recommended fresh veggies, adjust as desired:
Zucchini and yellow squash
Olive oil or coconut oil
Himalayan salt and pepper to taste
Place on grill in aluminum foil (make foil into a bowl).
Grill 10 or 15 minutes. Stir occasionally. Can leave longer if medium heat.
Can use same method and make veggie kabobs. Serve with quinoa.
Recipe courtesy of Tiffany Hinton, GF Mom Certified. Connect online at @gfmomcertified and listen to Tiffany’s podcast, Cultivating Guts, on Spotify or iTunes.