ALL RECIPES ARE: WHOLE30 APPROVED AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER.
You know what's way more fun than eating chicken? Eating chicken off a stick. That's right, this week we skewered up our PastureBird organic pasture-raised chicken and served it with a light and fresh mediterranean salad. When nature gives us such perfection to work with, sometimes simplicity is key.
One of the easiest ways to stay healthy during this fast-paced time of year is just to eat simple. Pure organic ingredients have the richest flavors, and don't need much sprucing up. Just sit back and enjoy what your mother (earth) made for you.
If you need a break from rich and heavy holiday foods, this is a tasty and simple dinner option. It's also a great recipe to feed a group. So take it to a potluck or a children's school party. It is easy to transport and can be made ahead of time. The kids will have fun eating their chicken on a stick while the adults can get their greens and boost their immune system with that beautiful salad. Think of the oregano vinaigrette as nature's flu shot.
And never fear! If you are too busy to cook, we at Model Meals have always got you covered!
*use organic ingredients whenever possible*
2.5 lbs chicken breast
1 tsp ground turmeric
1/4 cup olive oil
1 TBSP salt
1 tsp pepper
4 garlic cloves
3 sprigs fresh oregano
4 cups spinach or favorite mixed greens
green or black olives
1/2 red onion
4 tbsp red wine vinegar
1/2 cup olive oil
small handful of chopped fresh oregano (you may substitute 1 TBSP dry oregano)
1 tsp salt
1 tsp pepper
Start by chopping your raw chicken into 1.5 inch to 2 inch chunks. Place your chicken in a bowl that has a lid or a large plastic bag with a seal. Add the garlic, turmeric, olive oil, salt, pepper, and oregano to your bag or bowl and allow the chicken to marinate in the refrigerator for a minimum of 1 hour, but preferably overnight.
Heat oven to 350 degrees. Once chicken is marinated, skewer approximately 5 to 6 ounces of chicken onto each stick and lay them onto a parchment lined baking sheet. Place baking sheet of skewers into oven for 30 minutes. You can also cook these over an open grill, rotating until done.
While chicken is cooking, prepare your salad ingredients. Slice the onion very thin, and chop the cucumber into bite sized pieces, place in a large bowl. Add your greens and desired amount of olives to the bowl. In a small bowl, whisk all salad ingredients together. Immediately drizzle this over your salad and toss. Serve with chicken kebobs and enjoy!
If you are taking this dish to a party, place your tray of kebobs into the oven for 8 to 10 minutes to heat them up.