Sweet and Sticky Chicken Kabobs
Spring Vegetable Succotash
Ingredients
- 1 Tbsp grainy Dijon mustard
- 1 Tbsp dark brown sugar
- 2 tsp apple cider vinegar
- 1 tsp olive oil
- 1 clove garlic, crushed
- ¾ lb boneless, skinless chicken thighs, cubed
- ¼ tsp salt
- ⅛ tsp crushed red pepper
- 1 Tbsp gluten-free barbecue sauce
Instructions
- Stir together mustard, sugar, vinegar, oil, and garlic in a medium bowl. Add chicken; toss. Cover, and chill 30 minutes to 2 hours.
- Preheat grill pan over medium-high heat; coat pan with cooking spray. Thread chicken onto metal or bamboo skewers; sprinkle with salt and red pepper.
- Cook chicken 6 to 8 minutes per side or until done. Brush chicken with barbecue sauce before serving.
Side Dish Ingredients
- 2 slices bacon
- 1 clove garlic, minced
- 1 small zucchini, cut into half-moons
- ½ lb asparagus, cut into 1-inch pieces
- ¼ cup frozen green peas, thawed
- ¼ cup frozen corn kernels, thawed
- ¼ cup halved grape tomatoes
- 1 Tbsp butter
- 1 green onion, chopped
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Cook bacon in a large skillet over medium-high heat 7 to 8 minutes or until crisp; drain, reserving drippings in skillet. Crumble bacon.
- Cook garlic in hot drippings 45 seconds or until fragrant. Add zucchini, asparagus, and peas; sauté 5 minutes or until vegetables are crisp-tender.
- Stir in corn, tomatoes, bacon, butter, onion, salt, and pepper; cook 3 to 5 minutes or until thoroughly heated.
Gluten Free Meal Plan
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