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.
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Easy Balsamic Chicken Skewers
Yield: 4 servings, each of 1 or 2 skewers and 1/2 cup quinoa.
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2 cups balsamic vinegar
¼cup honey
2 lb chicken*
Himalayan salt and pepper
Wooden or metal skewers
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*Substitute portobello or another hearty mushroom for a plant-based entrée.
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Mix ingredients in a bowl. Marinate from 15brminutes to 8 hours. Season with salt and pepper. Put on grill and spread on extra marinade.
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Recommended fresh veggies, adjust as desired:
Zucchini and yellow squash
Onion
Tomato
Red pepper
Green pepper
Olive oil or coconut oil
Himalayan salt and pepper to taste
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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.
