Marinate Ahead and Grill
Grilled Chicken Kabobs
Grilled Balsamic Asparagus
Ingredients
- 2 Tbsp coconut aminos
- 2 Tbsp fresh orange juice
- 2 tsp raw honey
- 1 clove garlic, pressed
- 1 Tbsp coconut oil, melted (or use avocado oil)
- ¾ lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 red bell pepper (or any color), cut into 1-inch pieces
- 1 red onion, cut into small wedges
- 1 zucchini, cut into 1-inch pieces
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Whisk together first 5 ingredients in a large bowl; remove 2 Tbsp marinade, and reserve for later use. Add chicken to remaining marinade in bowl, and toss. Chill 30 minutes.
- Preheat grill to medium-high heat. Alternately thread chicken and vegetables onto metal or bamboo skewers. Sprinkle with salt and pepper. Discard any remaining marinade in bowl.
- Place skewers on a greased grill rack. Grill, covered, 5 to 6 minutes per side or until chicken is done. Drizzle kabobs with reserved 2 Tbsp marinade.
Side Dish Ingredients
- 1 Tbsp coconut oil, melted (or use avocado oil)
- 1 Tbsp balsamic vinegar
- ¼ tsp garlic salt
- ¼ tsp pepper
- 1 lb asparagus, ends trimmed
Side Dish Instructions
- Preheat grill to medium-high heat. Whisk together oil, vinegar, garlic salt, and pepper.
- Place asparagus on a rimmed baking sheet; drizzle with vinaigrette, and toss. Arrange asparagus on grill. Grill 4 minutes, turning occasionally, or until tender.
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