Copycat True Food Kitchen Ancient Grains Bowl!

We love True Food Kitchen. It’s one of our favorite places to eat. I always order the Ancient Grains Bowl. Sometimes I leave it vegetarian, other times I add shrimp or chicken, but one thing is for sure…I ALWAYS eat every last bite! I love it so much I wanted to enjoy this healthy meal at home, so I came up with a Copycat True Food Kitchen Ancient Grains Bowl of my own!
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Copycat True Food Kitchen Ancient Grain Bowl! #ancientgrainsbowl #vegetariandinnerbowl #truefoodkitchen #quinoabowl

The Grains:

I am sure True Food Kitchen makes their own combination of ancient grains but fortunately for us there are several ancient grain mixes to choose from in markets and online. For this bowl I used a quinoa, rice and chickpea blend I picked up at Whole Foods Market. They also carry a 7 grain lentil blend and Organic Super Grain Blend.  Trader Joe’s has an ancient grain blend as well. Any and all work well, so pick your favorite! Just note that the cooking time for each ancient grain mix is different, so plan accordingly.

Copycat True Food Kitchen Ancient Grain Bowl! #ancientgrainsbowl #vegetariandinnerbowl #truefoodkitchen #quinoabowl

The Veggies:

This beautiful bowl is abundant with vegetables: sweet potatoes, red onion, snow peas, and mushrooms, all capped off with a gorgeous ripe avocado. So much good in one pretty little bowl.

Copycat True Food Kitchen Ancient Grain Bowl! #ancientgrainsbowl #vegetariandinnerbowl #truefoodkitchen #quinoabowl

The Sauce:

The original recipe uses a miso glaze on the veggies. I skip the soy in my ‘copycat’ version and use a simple mixture of Sambal Oelek (a Thai chili paste), dijon mustard and honey. Just whisk together and you have an amazing sweet and spicy sauce that works well with so many dishes…like my Spicy Shrimp and Cauliflower Rice Bowl. After assembling your bowl, generously drizzle over the veggies and your meal is complete.

Copycat True Food Kitchen Ancient Grain Bowl! #ancientgrainsbowl #vegetariandinnerbowl #truefoodkitchen #quinoabowl

Put It All Together:

Voila! The Ancient Grain bowl in all it’s healthful glory! Colorful, nutritious, easy to make and best of all, delicious!

Copycat True Food Kitchen Ancient Grain Bowl! #ancientgrainsbowl #vegetariandinnerbowl #truefoodkitchen #quinoabowl

Optional Ingredients:

True Food Kitchen serves this recipe with a dallop of fresh pesto! I love this addition but it’s not mandatory. If you choose to add it, you can use store bought pesto or make my vegetarian pesto recipe. If you’d like to add protein, add some sliced rotisserie chicken or shrimp sautéed in olive oil.

Copycat True Food Kitchen Ancient Grain Bowl! #ancientgrainsbowl #vegetariandinnerbowl #truefoodkitchen #quinoabowl

The Recipe: Copy Cat True Food Kitchen Ancient Grain Bowl!

Tips and what you need: ancient grains…my favorites are 7 grain lentil blend and Organic Super Grain Blend or Trader Joe’s ancient grain blend. A Thai Chili Paste called Sambal Oelek (<—Amazon link) provides the heat. You can also find Sambal Oelek  in the Asian section of most markets. As always, you need a good knife and a great sea salt! 

5 from 13 votes
Copycat True Foods Kitchen Ancient Grains Bowl
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

I love the Ancient Grains Bowl at True Food Kitchen so much that when I am not in California I have to make my own version! I love this one as is, but also sometimes add rotisserie chicken or sautéed shrimp.

Course: dinner, lunch
Cuisine: Asian
Keyword: gluten free, grain bowl, roasted sweet potatoes, vegetarian
Servings: 2 servings
Ingredients
  • 2 sweet potatoes, peeled and diced 1/2"
  • 1 small red onion, peeled and sliced
  • 1-2 tablespoons extra virgin olive oil
  • sea salt and pepper to taste
  • 2 servings ancient grains of your choice, cooked to package instructions (see notes above in blog post) You can also use straight up quinoa
  • 1 1/2 tablespoons honey
  • 1 tablespoon Sambal Oelek (add more or less depending on how you like the heat!
  • 1 tablespoon dijon mustard
  • 1/2 cup snow peas
  • 3/4 cup mushrooms, sliced
  • 1 ripe avocado, sliced
  • 1 tablespoon chives for garnish
Optional ingredients:
  • sliced rotisserie chicken or shrimp sautéed in olive oil, if you want to add protein
  • pesto, the TFK version contains a dallop of pesto. I love it, but it's not a game changer, so with or without is fine. Use store bought or my recipe link in blog post above
Instructions
  1. Preheat oven to 425 degrees, place oven rack in upper third position in oven. Cover a rimmed cookie sheet with parchment paper, set aside

  2. Prepare potatoes and onion, place on parchment covered cookie sheet, drizzle with olive oil, sprinkle with sea salt and freshly ground pepper, toss. Be sure all veggies are glistening with oil

  3. Place in oven and set the timer for 35 minutes

  4. After potatoes and onions have been in the oven for 15 minutes or so, start cooking grains. The time it takes for the grains to cook will depend on which grains you buy, so be sure to check timing. Also, I find that many instructions on these grains are not spot on. My grains are almost always done before all the water is absorbed. If this happens to you, just drain the extra water using the pot lid rather than continuing to cook.

  5. While grains cook, slice mushrooms and chives. Whisk together honey, sambal oelek and dijon mustard, set aside

  6. When timer goes off, check potatoes. If they are almost done (crispy browned edges) add mushrooms and snow peas to pan and set timer for 5 more minutes. (If potatoes need a little more time, be patient, ovens vary, just add veggies when potatoes are almost done)

  7. Remove veggies from oven, divide cooked grains into two bowls, top with veggies, drizzle generously with sauce, leaving some in a small bowl to use as needed. Add avocado, chives and a dallop of pesto if using. Serve!

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Chicken and Grape Salad with Roasted Sweet Potatoes

It’s almost fall, which makes for a tricky transition when it comes to seasonal eating. Fall produce is just starting to make an appearance on the grocery shelves but the weather still might feel a bit like summer. This meal is the best of both worlds: Chicken and Grape Salad with Roasted Sweet Potato Wedges. Light, tasty, warm and comforting, and with a simple change of the fruit this meal works any time of year!
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Chicken and Grape Salad with Roasted Sweet Potatoes #chickensalad #easydinner #sweetpotatowedges #rotisseriechicken

The Salad: Simple and So delicious!

Baby greens, chopped dates, shredded rotisserie chicken (or leftover roasted chicken), grapes, walnuts, Pecorino Romano and pomegranate seeds all drizzled in a homemade lemon poppyseed vinaigrette! Depending on the time of year you can sub out the pom seeds for raspberries, blueberries, strawberries, blackberries etc…whatever is in season.

Chicken and Grape Salad with Roasted Sweet Potatoes #chickensalad #easydinner #sweetpotatowedges #rotisseriechicken

The Sweet Potatoes:

The perfect accompaniment to this salad, these crispy oven baked sweet potatoes sure hit the spot…and the taste buds. Plus they are super easy to make and much healthier than restaurant fries! If you prefer white potatoes, check out my home fries here!

Chicken and Grape Salad with Roasted Sweet Potatoes #chickensalad #easydinner #sweetpotatowedges #rotisseriechicken

The Recipe: Chicken and Grape Salad with Roasted Sweet Potatoes

What you need: a rimmed cookie sheet, unbleached parchment paper, and a good knife.

5 from 12 votes
Chicken and Grape Salad with Roasted Sweet Potatoes
Prep Time
5 mins
Cook Time
45 mins
 

A delicious, quick and healthy meal made simple by using rotisserie chicken!

Course: dinner
Cuisine: American
Keyword: #easy dinner, chicken salad, roasted sweet potatoes, sweet potato wedges
Servings: 2 servings
Author: Linda Spiker
Ingredients
  • 2 medium sweet potatoes, peeled and cut into wedges
  • 1/4 cup extra virgin olive oil, separated
  • Sea salt and freshly ground pepper, to taste
  • 3 cups baby greens
  • zest of 1/2 a lemon
  • 1 1/2 tablespoons lemon juice
  • 2 teaspoons honey
  • 1 teaspoon poppy seeds
  • 1 1/2 cups shredded rotisserie chicken
  • 1/4 cup grapes, cut in half
  • 6 pitted dates, roughly chopped
  • handful pomegranate seeds, (or raspberries, blueberries, whatever is in season)
  • Handful plain or candied walnuts
  • 1/4 cup shredded pecorino romano
Instructions
  1. Preheat oven to 425 degrees, place oven rack in upper third of oven. Place parchment paper on rimmed cookie sheet, set aside

  2. Peel potatoes and cut into wedges (thick side of wedge should be about a 1/2 inch thick)

  3. Place potatoes on parchment covered baking sheet, drizzle with olive oil (about 2 tablespoons), toss

  4. Sprinkle potatoes with sea salt and freshly ground pepper, toss again

  5. Place potatoes in a single layer and pop in the oven, roast for 35-40 minutes or until edges are browned and crispy, turn once halfway through cooking

While potatoes cook, make dressing and prepare salad
  1. Whisk together 3 tablespoons olive oil, lemon zest, juice, honey, sea salt, pepper and poppy seeds

  2. Shred chicken and cheese, chop dates, slice grapes, prepare berries etc...

  3. Place greens on a platter, add all salad ingredients, toss with dressing right before serving

  4. Plate and serve with potatoes

 

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Instant Pot Crustless Veggie and Bacon Quiche

Can you feel it? Fall is in the air. Those crisp, cool evenings have arrived and I for one couldn’t be happier about it. And to start fall off like a boss, I am making this Instant Pot Crustless Veggie and Bacon Quiche! It’s easy, low carb and keto friendly.
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Instant Pot Crustless Veggie and Bacon Quiche #instantpotquiche #crustlessquiche #ketoquiche #lowcarbquiche

LOW-CARB COOKING WITH YOUR INSTANT POT

My friend Emily, the creator of the blog Recipes to Nourish has come out with her third Instant Pot Cookbook and is sharing this delicious quiche recipe with us! her cookbook Low-Carb Cooking in Your Instant Pot is chock full of delicious low-carb meals that the whole family will enjoy, 80 of them in fact! Each is easy and recipes range from comfort food, to side dishes and desserts. Here’s a little sampling of what you’ll find inside:

  • Cheesy Veggie-Stuffed Meatloaf
  • Mediterranean Lamb-Stuffed Bell Peppers
  • Savory Ranch Chicken
  • Crustless Veggie & Bacon Quiche
  • Garlic-Herb Brussels Sprouts
  • High-Fat Greek Spinach Dip
  • Luscious Chocolate Custard
  • Low-Carb Key Lime Cheesecake
  • Carrot Cake

If low carb isn’t your bag check out Emily’s other cookbooks: Amazing Mexican Favorites with Your Instant Pot and The Art of Great Cooking with Your Instant Pot!

Instant Pot Crustless Veggie and Bacon Quiche #instantpotquiche #crustlessquiche #ketoquiche #lowcarbquiche

SO LET’S TALK ABOUT THE FABULOUS INSTANT POT!

So if you haven’t already heard, the Instant Pot is the most versatile small appliance ever. It takes the place of a rice cooker, a pressure cooker, a steamer and a crock pot! It makes everything from eggs, rice and oatmeal to pulled pork, ribs and chicken broth (broth in 30 minutes with no smell!) It’s really quite an amazing little machine. Click to get your Instant Pot <—here.

The Quiche!

Quiche is one of those dishes that is classic comfort food and gourmet goodness all in one. This dish cooks perfectly in the Instant Pot and is packed with caramelized mushrooms, nourishing spinach, crispy bacon, several cheeses and a hint of lemon and herbs!

Instant Pot Crustless Veggie and Bacon Quiche #instantpotquiche #crustlessquiche #ketoquiche #lowcarbquiche

The Recipe: Instant Pot Crustless Veggie and Bacon Quiche

What you need: an Instant Pot and a 1 1/2 qt baking dish with lid that fits in an Instant Pot.

5 from 11 votes
Instant Pot Crustless Veggie Bacon Quiche
Prep Time
25 mins
Cook Time
38 mins
Total Time
1 hr 3 mins
 

Quiche is one of those dishes that is classic comfort food and gourmet goodness all in one. This dish cooks perfectly in the Instant Pot and is packed with caramelized mushrooms, nourishing spinach, crispy bacon, several cheeses and a hint of lemon and herbs!

Course: Breakfast, dinner, lunch
Cuisine: French
Keyword: instant pot quiche, keto quiche, low carb quiche
Servings: 6 servings
Ingredients
  • 1/2 cup (50g) shredded Parmesan, divided
  • 1/4 cup (30g) shredded cheddar cheese, divided
  • 1/4 cup (28g) shredded provolone or gruyere, divided
  • 2 tablespoons (28 g) grass fed butter or ghee (plus more as needed)
  • 1 cup (70g) thinly sliced or chopped mushrooms
  • 2 cups (60g) pre-washed fresh spinach, coarsely chopped
  • 5 large eggs
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60g) cream cheese, softened
  • 1 teaspoon sea salt
  • 1 teaspoon granulated garlic
  • 7 slices crispy cooked bacon, crumbled
  • zest of one lemon
  • 1/4 cup (15g) finely chopped fresh Italian parsley
  • 1 cup (240ml) water
Instructions
  1. In a medium bowl, combine parmesan, cheddar and provolone, set aside

  2. Add the butter to Instant Pot and press "sauté ". Once butter has melted, add the mushrooms and sauté for seven minutes, stirring occasionally until slightly caramelized. Add the spinach and sauté for three minutes, stirring occasionally, just until wilted. Pres the "keep warm/cancel" button.

  3. Grease a 1 1/2 quart baking dish with lid that fits inside the Instant Pot and set aside.

  4. In a large bowl, whisk together eggs, heavy cream and cream cheese until eggs are fully incorporated. Add salt, garlic, bacon, lemon zest, parsley, three quarters of the cheese mixture and the mushroom mixture, gently stirring to combine. Pour the mixture into the prepared baking dish. Place lid on baking dish.

  5. Pour water into the Instant Pot, place Instant Pot Trivet into the Instant Pot. Carefully transfer baking dish to Instant Pot on top of the trivet. Place lid on the Instant Pot, making sure the steam release valve is sealed. Press the 'manual' button and set timer for 25 minutes.

  6. When Instant Pot beeps, press warm/cancel. Allow the Instant Pot to naturally release pressure for ten minutes. Using and oven mitt "quick release" the steam release valve. When the steam stops venting, and silver dial drops, carefully open lid.

  7. Carefully remove dish from the Instant Pot and remove lid from the dish. Next add the remaining reserved cheese mixture to the top of the quiche and either place quiche back into the Instant Pot with the lid on or place under a preheated broiler in the oven for three minutes or until cheese is slightly brown.

  8. Allow quiche to rest for 15 minutes.

  9. Note: if your baking dish does not have a lid, you can cover the top with parchment paper then secure the edges with aluminum foil.

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Salad and Charcuterie Board Dinner!

Whenever my husband and I order a charcuterie platter I always think “this could be a complete meal if it only had a salad”. So, here you go. I am making my dreams come true and you benefit as well. You’re welcome. Seriously though, when you need a simple, delicious and romantic meal there is no better low stress option than this Salad and Charcuterie Board Dinner. Besides toasting the bread this platter is assembly only and it has everything you need for a lovely, no cooking required (because toasting is hardly cooking), complete meal!
(This post contains affiliate links off which I may make a commission, your price remains the same.)

Salad and Charcuterie Board Dinner #charcuterie #dinnerboard #glutenfreecharcuterie

The Beauty of The Board!

No cooking. That’s the beauty of the board in a nutshell. Another plus, you can use whatever meats, cheese and nuts you have on hand. Of course I will be offering suggestions but you can mix and match as much as your hearts desire. And there’s very little clean up because you eat right off the board! Grab two forks and dig in.

Salad and Charcuterie Board Dinner #charcuterie #dinnerboard #glutenfreecharcuterie

 

The Salad:

A lovely, light and slightly sweet salad comprised of greens, caramelized nuts, apples and feta dressed with a light, lemony dressing. Charcuterie, otherwise known as cured meats, are very strongly flavored so we keep the salad simple, so it works well with all the savory, salty goodness on the board!

Salad and Charcuterie Board Dinner #charcuterie #dinnerboard #glutenfreecharcuterie

The Meats:

I used pepperoni, prosciutto, and salami but you may use whatever you prefer! I like to ‘scrunch’ up the prosciutto and arrange the pepperoni and salami in rows.

Salad and Charcuterie Board Dinner #charcuterie #dinnerboard #glutenfreecharcuterie

The Cheeses:

I used Tapas sampler wedges comprised of Manchego, Cabra Al Vino, and Iberico, slices of aged gouda, and the piece de resistance…soft goat cheese topped with Adriatic fig spread. Seriously, if you haven’t tried this, you are missing out, and when spread on sliced warm grilled baguette it is heavenly.

Salad and Charcuterie Board Dinner #charcuterie #dinnerboard #glutenfreecharcuterie

The Bread and Nuts:

I love to use a par-baked baguette, slice, brush with olive oil and grill in a grill pan. That said you could also place in the toaster or oven. If you are living gluten free, I recommend Against The Grain Baguettes found in the frozen section of some super markets. The nuts on this board are Marcona almonds, I love the olive oil and rosemary flavor. Of course you could use any nut you like including plain old roasted salted or spicy!

Salad and Charcuterie Board Dinner #charcuterie #dinnerboard #glutenfreecharcuterie

The Recipe: Salad and Charcuterie Board Dinner for Two!

What you will need: not much! A serving board (I love this farmhouse style board or this round board) and these pretty cheese knives! I use a grill pan to grill the baguette and love Marcona almonds, and use Adriatic fig spread on the goat cheese! It’s amazing!

5 from 11 votes
Salad and Charcuterie Board Dinner
Prep Time
10 mins
Cook Time
5 mins
 

A complete meal served Charcuterie board style! This borad is for two people but can easily be made into a meal for 4 or even 6!

Course: dinner
Keyword: board dinner, cahrcuterie dinner, charcuterie, main course
Servings: 2 servings
Author: Linda Spiker
Ingredients
Bread:
  • 6 slices  your choice of baguette, grilled or toasted
  • 1 Tablespoon butter or olive oil
Salad:
  • 2 cups baby greens
  • 6-8 apple slices
  • small handful caramelized pecans
  • 2 Tablespoons crumbled feta cheese
  • 2 Tablespoons   extra virgin olive oil
  • 1 Tablespoon  fresh lemon juice
  • 1  teaspoon  honey
  • sea salt and pepper to taste
Charcuterie board:
  • Your choices of cured meats, I used salami, pepperoni and prosciutto
  • Your choices of cheeses, I used a Spanish Tapas mix of  Manchega, Cabra al Vino and Iberico wedges and slices of aged gouda
  • 4 ounces soft goat cheese
  • 3 tablespoon fig spread
  • marcona almonds
Instructions
  1. Set out tray, board or platter

  2. Place pan on medium heat, while grill pan is heating slice bread and spread with butter or brush with olive oil

  3. Grill bread until golden and crispy, set aside

  4. Place greens, pecans, apples and feta in a bowl

  5. Whisk together salad dressing ingredients, set aside

  6. Place meats and cheeses on board, spoon fig spread on top of soft goat cheese, add almonds and bread slices

  7. Dress salad, toss and add to board, snuggle in the bread

  8. Share right off the platter!

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Lime Chili Chicken Skewers

Grilling season is in full swing and these simple Lime Chili Chicken Skewers are the perfect main course for any backyard BBQ or tailgate party. And they are Paleo, Keto and Whole30 Compliant.
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Lime Chili Chicken Skewers #chickenskewers #chickenkabobs #limechili #whole30 #paleo

The Marinade:

Marinated in olive oil, lime juice and various spices these skewers are moist and flavorful. You can leave the meat marinating for as little as an hour or as long as 24, which means you can prep them a day ahead or the morning of, head to work and they are ready to pop on the grill when you get home! Just remember, when it comes to marinating, generally longer is better.

Lime Chili Chicken Skewers #chickenskewers #chickenkabobs #limechili #whole30 #paleo

Grilling:

The key to successful grilling is a little prep and some high heat. Make sure the grill is clean and sprayed with an organic grill spray before turning it on. Then turn the grill to high heat and turn down if needed as the chicken cooks. When meat comes in contact with a hot grill, it contracts, which is a good thing because that means less sticking.

Lime Chili Chicken Skewers #chickenskewers #chickenkabobs #limechili #whole30 #paleo

The Recipe: Lime Chili Chicken Skewers

What you need: a good knife and reusable container with lid. 

5 from 11 votes
Lime Chili Chicken Skewers
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

These simple marinated Lime Chili Chicken Skewers are the perfect main course for any backyard BBQ or tailgate party! And they are Paleo, Keto and Whole30 Compliant.

Course: dinner
Cuisine: BBQ
Keyword: bbq chicken, kabobs, kebabs, lime chili chicken skewers
Servings: 4 servings
Author: Linda Spiker
Ingredients
Marinade:
  • Remember when it comes to marinating, longer is better. This chicken can be marinated 1-24 hours. I usually prep it a day ahead, or the morning I plan to serve it.
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons freshly squeezed lime juice
  • 3 tablespoons red wine vinegar
  • 2 teaspoons chili powder
  • 1 teaspoon sweet paprika
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1/4-1/2 teaspoon cayenne pepper (1/4 tsp=mild, 1/2 tsp=med, use as much as you want for hot!)
Chicken:
  • 2 pounds boneless, skinless chicken breasts or thighs, or a combination of the two, cut into 1 1/2" chunks (I am going to push for dark meat here. It's so much more moist than breasts...trust me:)
  • sea salt and freshly ground pepper to taste
Optional Garnishes:
  • chopped cilantro
  • your choice of small green or red hot chili pepper sliced, or red pepper flakes
  • lime wedges for squeezing over chicken
Instructions
For Marinade:
  1. Whisk all ingredients together and set aside

For Chicken Skewers:
  1. Cut chicken into cubes and place in a covered container. Pour marinade over chicken and refrigerate for 1-24 hours (the longer the better) Turn meat halfway through marinating time to make sure all chicken is coated in marinade.

  2. Remove chicken from marinade and place on four skewers, sprinkle generously with sea salt and pepper to taste

  3. Spray clean grill with organic non stick spray and preheat grill to 425 degrees

  4. When grill is hot, add skewers. Close lid and cook for 10-12 minutes or until juices run clear, turning halfway through cooking time (if your chicken is cut into bigger chunks, allow more time)

  5. Remove, and garnish with cilantro and peppers if desired

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment withThe Organic Kitchen’’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy