Marinated Moroccan Chicken Kabobs
Wilted Spinach with Pine Nuts and Raisins
Ingredients
- 2 lb boneless, skinless chicken breasts
- ⅓ cup mayonnaise
- ⅓ cup plus ¼ cup olive oil, divided
- 1 Tbsp smoked paprika
- 1 Tbsp ground cumin
- 4 cloves garlic, minced
- ¼ cup fresh lemon juice
- ¼ cup chopped fresh cilantro
- ¼ tsp crushed red pepper
Instructions
- Cut chicken into 2-inch pieces; season lightly with salt and pepper. Place in a zip-top plastic bag. Add mayonnaise, ⅓ cup oil, paprika, cumin, and garlic; seal bag, and chill 1 hour to 2 days.
- Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, discarding marinade. Thread chicken onto metal or bamboo skewers. Grill, covered, 6 to 7 minutes per side or until done.
- Meanwhile, whisk together ¼ cup oil, lemon juice, cilantro, and red pepper. Season with salt and pepper to taste; drizzle over kabobs before serving.
Side Dish Ingredients
- 3 cloves garlic, minced
- ½ cup pine nuts
- 1 Tbsp olive oil
- 2 (10-oz) pkg baby spinach
- ⅓ cup golden raisins
Side Dish Instructions
- Sauté garlic and nuts in hot oil in a large skillet over medium heat 30 seconds or until fragrant.
- Add spinach and raisins; sauté 5 minutes or until spinach is wilted. Season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 |
Low Carb Meal Plan
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